Raw Mango & Oats Khandvi: A Savory Gujarati Snack
35 minutes
761 reads
About Raw Mango & Oats Khandvi: A Savory Gujarati Snack
Experience a delightful twist on the classic Gujarati Khandvi with this innovative recipe! We're blending the traditional savory flavors with the refreshing tang of raw mango and the wholesome goodness of oats for a healthier, equally delicious snack.This Raw Mango & Oats Khandvi retains the signature smooth texture and irresistible taste of the original, but with a unique, modern flair. It's perfect as an appetizer, a light meal, or a satisfying snack any time of day.Get ready to impress your friends and family with this exciting fusion of traditional and contemporary flavors. Let's dive into the recipe!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Khandvi Batter
- 1 cup Rolled Oats dry roasted and finely ground
- 1 cup Gram Flour besan
- 1 cup Mango Puree raw
- 1/2 cup Buttermilk
- 1/2 cup Water adjust as needed for desired consistency
- 1 tsp Turmeric powder
- 1/2 tsp Salt or to taste
- 1 tbsp Oil for the batter
For the Tadka (Tempering)
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 pinch Asafoetida hing
- 2 Chili finely chopped, green
- 7-8 Curry Leaves
- 2 tbsp Coconut for garnish, grated
Instructions
Prepare the Oats
- Dry roast rolled oats in a pan until lightly browned and fragrant. Grind the roasted oats into a fine powder using a blender or spice grinder.
Make the Batter
- In a large bowl, whisk together the ground oats, gram flour, turmeric powder, salt, raw mango puree, and buttermilk until a smooth batter forms. Add water gradually until you reach a pourable, slightly thick consistency.
Cook the Batter
- Heat 1 tablespoon of oil in a non-stick pan over medium heat. Pour the batter into the pan and cook, stirring constantly for 8-10 minutes. The batter should start to thicken and pull away from the sides of the pan.
Spread and Roll the Khandvi
- Lightly grease a flat, clean surface (like a baking sheet or large plate). Spread a thin layer of the batter evenly onto the greased surface. Let it cook for a few minutes, until it sets but is still slightly soft. Carefully roll the cooked batter into a log. Then, slice into 1-inch pieces.
Prepare the Tadka
- Heat oil in a small pan. Add mustard seeds, asafoetida, green chilies, and curry leaves. Sauté until the mustard seeds splutter. Remove from heat.
Assemble and Serve
- Arrange the rolled Khandvi pieces on a serving plate. Pour the tadka over the Khandvi and garnish with grated coconut. Serve warm or at room temperature.
Recipe Notes
Expert Tips for Perfect Khandvi
- For a smoother batter, strain the raw mango puree before adding it to the mixture.
- Adjust the amount of water in the batter to achieve the desired consistency. The batter should be thick enough to coat the back of a spoon but pourable enough to spread easily.
- Don't overcrowd the pan when spreading the batter. Work in batches to ensure even cooking and prevent sticking.
- For an extra flavorful tadka, add a pinch of red chili powder along with the other spices.
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Recipe Nutrition
Calories: 451kcalCarbohydrates: 50gProtein: 11gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 3mgSodium: 401mgPotassium: 496mgFiber: 10gSugar: 17gVitamin A: 866IUVitamin C: 96mgCalcium: 82mgIron: 3mg
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This looks amazing! Thanks for sharing.
Wow, this looks fantastic!
Looks so incredible! Thank you for sharing.