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Sambar Flavoured Stuffed Khandvi in Pressure Cooker

Sambar Flavoured Stuffed Khandvi in Pressure Cooker

Cooking Time

Preparation Time : 10

Cook Time : 12

Total Time : 22


Serves 3

  • 1 cup gram flour

  • 1/4 tsp. asafoetida

  • 1-2 tbsp. sambar powder

  • 1/4 tsp. turmeric powder

  • 1-2 tsp. red chili flakes

  • 1/2 tsp. salt & pepper or to taste

  • 2 cups buttermilk

  • Tempering - 2 tbsp. oil

  • 1 tsp. mustard seeds

  • 1 tsp. sesame seeds

  • 1 sprig curry leaves

  • 1/2 cup fresh grated coconut

  • 1/2 cup coriander leaves, chopped

  • 3 tbsp. idli podi or as required

  • 3-4 tbsp. sev / bhujia or as required

  • 1/2 cup coconut chutney


  • 01

    Mix together besan, turmeric powder, sambar powder, chili flakes, salt, asafoetida and pepper powder.

  • 02

    Add in the buttermilk and whisk well so that there are no lumps. Pour into a bowl and pressure cook for 2-3 whistles.

  • 03

    Open the lid and immediately spread it on a steel plate, tray, corelle plate, countertop or melamine plate (there is no need to grease).

  • 04

    Sprinkle the coconut, coriander leaves & idli podi. (Save some for garnishing). After it cools down a bit, cut into strips with a knife or pizza cutter.

  • 05

    Gently roll them from one end to the other & transfer to a serving plate. You can also sprinkle some sev / bhujia. (Save some for garnishing).

  • 06

    Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the sesame seeds and curry leaves. saute for a few seconds and switch off the flame.

  • 07

    Pour the tempering over the arranged khandvi. Garnish with the remaining coconut, coriander leaves, idli podi and sev.

  • 08

    Spoon in some of the coconut chutney over the khandvi and enjoy for a healthy and a wholesome breakfast.



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