(GUIDE) How To Make Khandvi In Pressure Cooker?

Khandvi is a popular and delectable Indian snack made from besan (chickpea flour) and yogurt. It is known for its soft and silky texture, tangy flavor, and tempering of spices. Traditionally, khandvi is made by cooking a thin batter of besan and yogurt on a stovetop, which can be a time-intensive process. However, using a pressure cooker can significantly reduce the cooking time and make it easier to achieve the perfect texture.

In this article, we will guide you through the process of making khandvi in a pressure cooker. We will discuss the appropriate cook times, preparation techniques, optimal pressure cooking techniques, troubleshooting tips, and even variations and flavoring options to make your khandvi truly irresistible.

Quick Answer: How Long To Make Khandvi In Pressure Cooker

The cooking time for making khandvi in a pressure cooker varies depending on the type and model of the pressure cooker. In general, khandvi can be cooked in a pressure cooker in about 10-12 minutes.

Preparation

Before we start, let’s gather all the ingredients and equipment needed to make khandvi in a pressure cooker:

Ingredients:

  • 1 cup besan (chickpea flour)
  • 1 cup yogurt
  • 2 cups water
  • 1 teaspoon ginger paste
  • 1 teaspoon green chili paste
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • 8-10 curry leaves
  • Fresh coriander leaves for garnish
  • Grated coconut for garnish

Equipment:

  • Pressure cooker with a tight-fitting lid
  • Mixing bowl
  • Whisk or spoon
  • Flat spatula or knife
  • Cutting board
  • Small pan for tempering

Pressure Cooker Basics For Khandvi

Using a pressure cooker to make khandvi offers several advantages, including faster cooking time and evenly cooked batter. However, it is important to follow some basic guidelines to ensure successful results. Here are a few tips for using a pressure cooker to make khandvi:

  1. Choose the Right Pressure Cooker: Select a pressure cooker with a capacity of at least 2 liters to allow space for the steam to build up. It is best to use a cooker with a thick and flat bottom to prevent any burning or sticking.

  2. Use a Trivet or Steamer Basket: To prevent direct contact between the khandvi batter and the hot surface of the pressure cooker, place a trivet or a steamer basket at the bottom. This helps in even cooking and prevents scorching.

  3. Do Not Overfill: Avoid filling the pressure cooker more than two-thirds full to prevent the batter from overflowing during cooking.

  4. Release Pressure Naturally: After cooking the khandvi in the pressure cooker, allow the pressure to release naturally before opening the cooker. This will prevent any sudden depressurization and ensure the khandvi retains its shape and texture.

Cook Times For Khandvi In Pressure Cooker

The cooking time for khandvi in a pressure cooker may vary depending on the type of pressure cooker and the size of the batch you are making. In general, cooking khandvi in a pressure cooker takes around 10-12 minutes under high pressure.

How To Make Khandvi In Pressure Cooker

Now, let’s walk through the step-by-step process of making khandvi in a pressure cooker:

Step 1: Prepare the Khandvi Batter

  • In a mixing bowl, combine besan, yogurt, water, ginger paste, green chili paste, turmeric powder, and salt. Whisk the ingredients together until you have a smooth batter without any lumps.
  • The batter should be of pouring consistency, similar to pancake batter. If it is too thick, add a little water to achieve the desired consistency.
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Step 2: Preheat the Pressure Cooker

  • Place the trivet or steamer basket in the pressure cooker.
  • Pour water into the pressure cooker until it reaches about 1 inch below the trivet.
  • Close the pressure cooker with its lid, ensuring it is tightly sealed.

Step 3: Cook the Khandvi Batter in the Pressure Cooker

  • Heat the pressure cooker over medium-high heat until you start to see steam escaping from the nozzle.
  • Once you see steam, reduce the heat to low and let the batter cook for about 10-12 minutes under high pressure.
  • Please note that the cooking time may vary depending on your pressure cooker model and the thickness of the batter.

Step 4: Natural Pressure Release and Open the Pressure Cooker

  • Turn off the heat and allow the pressure to release naturally. This may take around 5-7 minutes.
  • Once the pressure is fully released, carefully open the pressure cooker.

Step 5: Shape and Roll the Khandvi

  • Grease a flat surface, such as a clean kitchen countertop or a large plate, with some oil.
  • Pour the cooked khandvi batter onto the greased surface and spread it into a thin, even layer using a flat spatula or a knife.
  • Wait for a few minutes to let the batter cool slightly, but ensure it is still pliable.
  • Using a knife or pizza cutter, cut the spread batter into long, thin strips.

Step 6: Roll the Khandvi

  • Starting from one end, gently roll each strip of khandvi, taking care not to break it.
  • Repeat this process for all the strips, forming tight rolls of khandvi.

Step 7: Prepare the Tempering

  • Heat oil in a small pan over medium heat.
  • Add mustard seeds and let them splutter.
  • Add sesame seeds and curry leaves, and sauté for a few seconds.
  • Pour this tempering mixture over the rolled khandvi.

Step 8: Garnish and Serve

  • Garnish the khandvi with finely chopped fresh coriander leaves and grated coconut.
  • Serve the khandvi warm as a delightful snack or appetizer.

Optimal Pressure Cooking Techniques For Khandvi

To ensure that you achieve the perfect texture and flavor for your khandvi, here are some optimal pressure cooking techniques:

  1. Maintain the Right Pressure: It is important to maintain high pressure throughout the cooking process. Check your pressure cooker’s manual or guide to understand the recommended pressure settings for cooking.

  2. Use the Natural Pressure Release Method: Allowing the pressure to release naturally is crucial for the khandvi to set properly and avoid any sudden depressurization. Avoid using the quick-release method, as it may result in the khandvi losing its shape.

  3. Adjust the Cook Time: The cook time mentioned above is a general guideline. Factors such as altitude, thickness of the batter, and pressure cooker model may affect the cook time. Adjust the cook time accordingly to achieve the desired soft and silky texture.

  4. Test for Doneness: To check if the khandvi is cooked, insert a toothpick or a knife into the center. If it comes out clean, the khandvi is done. If there is any uncooked batter, you may need to return it to the pressure cooker for a few more minutes.

Troubleshooting

If you encounter any issues while making khandvi in a pressure cooker, here are some troubleshooting tips:

  1. Batter Too Thick: If the batter becomes too thick and difficult to spread, add a little water or yogurt to thin it out.

  2. Batter Too Thin: If the batter is too thin and does not set properly, cook it for a longer duration in the pressure cooker to allow it to thicken.

  3. Batter Sticking: To prevent the batter from sticking to the bottom of the pressure cooker, ensure that you have a trivet or steamer basket in place. You can also lightly grease the trivet to further reduce the risk of sticking.

  4. Uneven Thickness: If the khandvi is uneven in thickness, spread the batter more evenly on the greased surface before rolling it.

  5. Khandvi Breaking: If the khandvi breaks while rolling, it may be due to overcooking. Reduce the cooking time in the pressure cooker to achieve a more pliable texture.

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Variations And Flavoring Options

While the classic khandvi recipe is a favorite among many, you can experiment with different variations and flavoring options to add your own personal touch. Here are some ideas:

  1. Green Khandvi: Add pureed spinach, coriander, or mint leaves to the batter to give the khandvi a vibrant green color and a fresh taste.

  2. Masala Khandvi: Infuse the batter with flavors of cumin, coriander powder, red chili powder, and garam masala for a spicier version of khandvi.

  3. Cheesy Khandvi: Sprinkle grated cheese over the rolled khandvi before serving. The heat from the khandvi will melt the cheese and create a delightful combination.

  4. Topped Khandvi: Experiment with various toppings such as finely chopped onions, tomatoes, pomegranate seeds, or grated carrots to add extra texture and flavor.

  5. Sweet Khandvi: Replace the tempering with a drizzle of honey or maple syrup to transform the khandvi into a sweet delicacy.

In conclusion, making khandvi in a pressure cooker is a convenient and time-saving method that still allows you to achieve the traditional soft and silky texture. By following the step-by-step instructions, cooking tips, troubleshooting advice, and exploring different flavor options, you can create delicious khandvi that will impress your family and friends. Enjoy this mouthwatering snack bursting with flavors from the comfort of your own kitchen.

FAQS

What Ingredients Do I Need To Make Khandvi In A Pressure Cooker?

To make khandvi, you will need besan (chickpea flour), sour yogurt, water, salt, turmeric powder, ginger paste, green chili paste, and vegetable oil for tempering.

Can I Use Regular Yogurt Instead Of Sour Yogurt?

No, for best results, it is recommended to use sour yogurt to achieve the right tangy flavor in the khandvi.

Do I Need A Specific Type Of Pressure Cooker To Make Khandvi?

No, any regular pressure cooker will work to make khandvi. Make sure to use a 3-4 liter capacity cooker to allow enough room for the batter to expand.

How Long Does It Take To Make Khandvi In A Pressure Cooker?

The cooking time may vary depending on the size and type of your pressure cooker, but it typically takes around 10-12 minutes on medium heat for the khandvi to be fully cooked.

Is It Necessary To Grease The Pressure Cooker Before Pouring In The Batter?

Yes, it is important to grease the pressure cooker with oil before pouring in the batter to prevent it from sticking and help with easy removal once it is cooked.