Instant Pot Khandvi Recipe – Gujarati Besan Rolls with Spicy Tempering

Last Updated on 2 months by Neha Deshmukh

Instant Pot Khandvi Recipe – Gujarati Besan Rolls with Spicy Tempering

Hey everyone! If you’ve ever been to Gujarat, or even just a good Indian sweet shop, you’ve probably fallen in love with Khandvi. These delicate, subtly spiced rolls are a total treat, and honestly, a little bit addictive. I remember the first time I tried to make them – it felt a little daunting! But trust me, with the Instant Pot, it’s so much easier. This recipe is a game-changer, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Instant Pot Khandvi recipe takes a traditionally lengthy process and cuts down the cooking time significantly. No more hovering over the stove! It’s perfect for when you’re craving a classic Gujarati snack but don’t have hours to spend in the kitchen. Plus, the Instant Pot ensures a perfectly steamed, smooth batter every time. It’s easy, relatively quick, and the results are seriously impressive.

Ingredients

Here’s what you’ll need to make these delightful Khandvi rolls:

• 1 cup besan (gram flour) – about 180g
• 1 cup plain whole-milk yogurt – about 240ml
• 1 cup water – about 240ml
• 1 small Indian green chili, finely chopped
• 0.5 teaspoon ginger paste – about 2.5g
• 1 teaspoon salt – about 6g
• 0.25 teaspoon turmeric powder – about 1.25g
• 2 tablespoons oil – about 30ml
• 2 teaspoons mustard seeds – about 10g
• 0.125 teaspoon hing (asafoetida) – about 0.6g
• 1 small Indian green chili, finely chopped
• 10 curry leaves
• 1 tablespoon white sesame seeds – about 7g
• 1 tablespoon chopped cilantro
• 1 tablespoon grated coconut

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Besan: The quality of your besan really matters. I prefer a finely milled besan for the smoothest Khandvi. Different regions in India have different types of besan – some are yellower, some are paler. Experiment to find what you like!
• Hing/Asafoetida: Don’t skip this! It adds a unique savory depth that’s essential to the flavor. A little goes a long way, though. If you’re not familiar with it, it has a pungent smell, but it mellows out beautifully when cooked.
• Curry Leaves: Fresh curry leaves are best. They add such a lovely aroma. If you can’t find fresh, dried will work in a pinch, but use about half the amount.
• Yogurt: Using whole milk yogurt gives the best texture. You can use slightly sour yogurt, it actually helps with the fermentation process.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, blend the besan, yogurt, water, green chili, ginger paste, salt, and turmeric until you have a completely smooth batter. No lumps allowed!
2. Pour the batter into an oven-safe bowl. Add 1 cup (240ml) of water to your Instant Pot, place the trivet inside, and carefully set the bowl with the batter on top of the trivet.
3. Seal the Instant Pot and pressure cook on high for 12 minutes. Then, do a quick pressure release. Be careful of the steam!
4. Now, immediately stir the cooked batter vigorously until it’s smooth and glossy. This is important – you want to get rid of any remaining lumps and create that perfect texture.
5. Spread the batter thinly onto silicone mats (or lightly oiled plates) using a dough scraper. Aim for about 1/8 inch thickness. Let it cool for about 5 minutes.
6. Using a pizza cutter, cut the cooled batter into 2-inch strips. Gently roll each strip into a tight cylinder.
7. Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the hing, green chili, curry leaves, and sesame seeds. Cook until fragrant – this tempering is everything.
8. Finally, drizzle the tempering evenly over the Khandvi rolls. Garnish with chopped cilantro and grated coconut. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the batter in the Instant Pot, or it will become rubbery. 12 minutes is usually perfect.
• Spreading the batter thinly is key to getting delicate rolls.
• Work quickly when rolling the Khandvi, as it can start to dry out.

Variations

• Vegan Adaptation: Substitute the yogurt with plant-based yogurt (soy or coconut work well).
• Gluten-Free Confirmation: This recipe is naturally gluten-free! Just double-check your besan source to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: Adjust the amount of green chili to your liking. My family loves it a little spicier, so I often add another half chili.
• Janmashtami/Diwali Adaptations: For festive occasions, you can add a pinch of sugar to the batter for a slightly sweeter Khandvi.

Serving Suggestions

Khandvi is best enjoyed fresh! It’s a fantastic snack on its own, or you can serve it with a side of green chutney or tamarind chutney. It’s also a popular dish to serve during festive gatherings.

Storage Instructions

Honestly, Khandvi is best eaten immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. They might lose a little of their softness, but they’ll still be tasty.

FAQs

What is Khandvi and where does it originate from?

Khandvi is a traditional Gujarati snack made from gram flour (besan) and yogurt. It’s believed to have originated in the state of Gujarat, India, and is a popular dish during festivals and celebrations.

Can I make Khandvi without an Instant Pot?

Yes, absolutely! Traditionally, Khandvi is made by steaming the batter in a flat pan. It takes longer and requires more attention, but it’s definitely doable. You’ll need to steam the batter for about 20-25 minutes, or until it’s cooked through.

What is the purpose of hing/asafoetida in this recipe?

Hing adds a unique savory flavor that’s essential to Khandvi. It also aids in digestion and has a subtle aroma that complements the other spices.

How can I prevent the Khandvi from becoming sticky?

Spreading the batter thinly and cooling it completely before rolling are key to preventing stickiness. Also, make sure your hands are lightly oiled when rolling.

Can I adjust the sweetness level in Khandvi?

Yes, you can add a pinch of sugar (about 1/2 teaspoon) to the batter if you prefer a slightly sweeter Khandvi.

What is the best way to roll the Khandvi without it breaking?

Work quickly and gently. If the batter feels too dry, lightly moisten your hands with water. Don’t apply too much pressure when rolling.