Khandvi is a traditional Gujarati snack recipe made with gram flour and curd. Making Gujarati khandvi rolls in the instant pot is very easy. It’s a fail-proof recipe, just like our stovetop pressure cooker khandvi.
Khandvi is also popular in maharashtrian cuisine too. This single recipe has a lot of names. It is also known as patuli, dahivadi or suralichi vadi.
What is khandvi?
Khandvi is basically a bite-size, tightly rolled, yellowish savoury pieces made from gram flour and curd.
It is a snack recipe which sometimes serves as an appetizer/starter.
Making khandvi in instant pot
I am a BIG fan of khandvi and my mother makes khandvi rolls really tempting. Khandvi is actually a gujarati home’s speciality. You will find khandvi rolls in most of the gujarati homes.
I have already shared a traditional pressure cooker khandvi recipe here on the blog. I now have an instant pot So, This recipe is very much expected 😉
It is very easy to make khandvi in an instant pot. You just need to prepare your batter and put it in your instant pot and allow your instant pot to do the magic.
Reasons to love khandvi,
- very easy to prepare
- healthy snack
- perfect for party
- made with 10 ingredients only – Yes you can make with a recipe with just 10 ingredients.
- made in 30 minutes
- ingredients are easily available
Ingredients
Gram flour – Also known as besan in hindi. Gram flour is the hero ingredient of the recipe.
Curd – Another important ingredient to make khandvi rolls. You can use buttermilk or curd in this recipe but I am using Curd here. You can not replace curd with greek yogurt.
spices and seasoning – salt, red pepper powder and turmeric powder is used here.
water – to make khandvi roll’s batter.
Ingredients for tempering
Khandvi rolls are incomplete without it’s tempering. For the tempering,
Oil, mustard seeds, cumin seeds, curry leaves and green chilies are required.
Garnishing ingredients – shredded coconut and fresh coriander leaves.
How to make khandvi rolls?
Preparing khandvi batter,
Take a mixing bowl and transfer gram flour into it.
add water and curd and whisk to a lump-free batter. Making batter lump-free is really important. If there will be any lumps in your batter, your khandvi will break and you will be unable to foam a shape.
Add turmeric powder, red chili powder, salt and water to make a proper batter.
mix well.
cooking in instant pot,
Prepare your Instant Pot first. add some water and place the trivet inside the Instant Pot vessel.
Transfer your batter into a small vessel and insert this small bowl gently into the inner pot.
Put the lid with a vent in sealing position.
Change the instant pot setting to manual or pressure cook mode. Set it for 20 minutes at high pressure.
while instant pot is doing it’s magic, prepare your surface to spread a batter. you can use large steel plate or plain surface. spread oil and keep it ready.
When the instant pot beeps, Do a quick pressure release carefully. Do not wait for natural pressure release.
Remove the bowl from instant pot and whisk it.
spread batter on the prepared surface. spread batter evenly and thinly. You need to be very quick here. If batter cools down, it becomes likes blob and difficult to spread.
allow it to cool down.
cut into medium pieces and keep aside.
Tempering preparation(tadka)
Heat oil and crackle the mustard seeds.
Then add curry leaves, green chilies and fry for a few seconds.
Turn off the flame and pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
Garnish khandvi with some coconut and coriander leaves, if you prefer.
Serve khandvi with coriander chutney.
More instant pot recipes on the blog,
- Garlic and Cilantro rice
- instant pot dal makhani
- instant pot rajma
- instant pot tava pulao
- instant pot sambar
Instant Pot khandvi
Ingredients
for khandvi rolls
- 1 cup gram flour/ besan
- ½ cup curd / yogurt
- 1½ cup water
- salt to taste
- ¼ teaspoon turmeric powder
- a pinch of red chili powder optional
For tempering,
- ½ teaspoon cooking oil
- ¼ teaspoon cumin
- ¼ teaspoon mustard seeds
- 4- 5 curry leaves
- 1 small green chili chopped
- coconut shredded for garnishing
- cilantro for garnishing
Instructions
Preparing khandvi batter,
- Take a mixing bowl and transfer gram flour into it.
- add water and curd and whisk to a lump-free batter. Making batter lump-free is really important. If there will be any lumps in your batter, your khandvi will break and you will be unable to foam a shape.
- Add turmeric powder, red chili powder, salt and water to make a proper batter.
- mix well.
cooking in instant pot,
- Prepare your Instant Pot first. add some water and place the trivet inside the Instant Pot vessel.
- Transfer your batter into a small vessel and insert this small bowl gently into the inner pot.
- Put the lid with a vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode. Set it for 20 minutes at high pressure.
- while instant pot is doing it’s magic, prepare your surface to spread a batter. you can use large steel plate or plain surface. spread oil and keep it ready.
- When the instant pot beeps, Do a quick pressure release carefully. Do not wait for natural pressure release.
- Remove the bowl from instant pot and whisk it.
- spread batter on the prepared surface. spread batter evenly and thinly. You need to be very quick here. If batter cools down, it becomes likes blob and difficult to spread.
- allow it to cool down. cut into medium bite-size pieces.
Tempering preparation(tadka)
- Heat oil and crackle the mustard seeds.
- Then add curry leaves, green chilies and fry for a few seconds.
- Turn off the flame and pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
- Garnish khandvi with some coconut and coriander leaves, if you prefer.
- Serve khandvi with coriander chutney.
Love watching your video on social media but for some reason it is not showing up in your recipe card on this post. Great tutorial and it looks like such a fun treat.
Thank you for notifying me 🙂 It is indeed a fun treat.
I’ve not had this dish. Sounds like fun to make, and eat. 🙂 Nice recipe — thanks so much.
These sound like incredible snacks – the tempering ingredients have my taste buds excited!
Hmm, these look delicious and so cute! I’ve never had anything like this and would love to try them, Priya. Thanks so much for sharing this, I’ve enjoyed reading your post!
These look really awesome! So much fun discovering something new. Your instructions make it look so do-able!
Thank you Kelly 🙂
Priya
I thought only my mother-in-law makes the best Khandvi, but with your instant pot recipe i’m full proofed. the step by step pictures are even more helpful. Thanks
Wow! I’ve never heard of this before and I feel like I’ve been missing out my whole life. It looks like so much fun to both make and eat!
Thank you Hannah 🙂
Wow Priya your Khandvi looks perfect. I tried making it few times, but failed. Never got the consitency right. Will try making it in an IP.
Thank you Rahul 🙂
Ah, khandvi, that is a snack I’ve had more than once. I believe it was in Nagpur that I first tasted it and it was served with a spicy chutney. But, I never tried to make the snack once I returned from my visits to India. Now, with your fine tutorial I can give this a try. Priya, when you say curd, do you mean something like Quark?
Thank you so much ron 🙂