Coconut Stuffed Beetroot Khandvi

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When it comes to Gujarati snack options, Khandvi tops my list. So light and flavorful with very few calories, it truly makes for a guilt-free delight that can be savored in the morning breakfast or as an evening tea-time snack to satiate that 'chhoti bhookh'. Plain Khandvi is something that I make quite often, so, this time I decided to make it little interesting by adding some beetroot. Not only the color of this delectable Gujarati delicacy came out pretty, it tasted awesome too because of the grated coconut stuffing. If you too are a Gujarati food lover like me or are watching your calories these days, do try out this recipe and I promise, you would certainly thank me afterwards.


Coconut Stuffed Beetroot Khandvi


Ingredients

1. Gram flour (besan) - 1 cup
2. Whisked yogurt - 1 cup
3. Water - 2 cups
4. Beetroot (boiled, pureed and strained) - 1/4 cup
5. Salt - as per taste
6. Lemon juice - 1/2 tbsp
7. Powdered sugar - 1/4 tbsp
8. Fresh/frozen shredded coconut - 3 to 4 tbsp

For tempering

1. Vegetable oil - 1 tbsp
2. Curry leaves - a sprig
3. Green chilies (slit) - 2 to 3
4. Mustard seeds - 1 tsp
5. Cumin seeds - 1 tsp
6. Sesame seeds - 1/4 tsp


Coconut Stuffed Beetroot Khandvi


Method

1. Mix gramflour, curd and water in a bowl. Whisk well to get a lump free batter.
2. Add all other ingredients except grated coconut and combine well.
3. Now pour this mixture in a wok and cook on a low-medium heat stirring continuously till the mixture starts leaving the sides of the kadhai.
4. To check if the batter is ready, spread a small portion on a thali. After few seconds, try to roll it into Khandvi. If it is rolling out without sticking, it is ready to be taken off the heat.
5. Spread it on a flat surface (backside of a thali, a plate or a tray) evenly using back of a spatula (I used the back side of a big sized baking tray). No need to grease it.





6. Let it cool down a bit. Using a knife, make length-wise cuts around 1 - 1 1/2 inches wide.
7. Sprinkle shredded coconut all around.




8. Start rolling the strips into Khandvis.



9. Now make the tempering; heat oil in a pan. Add cumin, mustard seeds and sesame seeds. Once, mustard seeds splutter, add slit green chilis and curry leaves.

10. Pour this tempering over the rolled khandvis. Serve them warm or cold as per your preference.


Coconut Stuffed Beetroot Khandvi


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