Rainbow Khandvi Rolls with Garbanzo Bean Flour

Yes, these rainbow khandvi rolls are vegan, gluten-free and full of flavors.rainbow khandvi rolls

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Rainbow Khandvi Rolls:

Khandvi doesn’t need an introduction. It’s savory, mildly sweet, tangy and perfectly seasoned to tingle your taste buds. Plus, it’s buttery smooth on the palate. And my rainbow khandvi rolls are super super healthy with profuse amount of healthy vegetables. The rainbow khandvi rolls feature green rolls with spinach, red/pink rolls with beet root and the basic khandvi rolls.rainbow khandvi rolls

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If you don’t know what rainbow khandvi rolls are made up of, then let me tell you that the base of these rolls is chickpea or garbanzo bean flour. Sour yogurt or vegan yogurt adds tang to this recipe. Then crushed ginger and green chili add a light heat and herbal freshness to these rolls.

Jump to the reciperainbow khandvi rolls

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Blanched spinach for the green roll and chopped beetroot for the red one also definitely add some good nutrition to each roll. Plus, they keep the rolls more moist because of the water content in each vegetable.

Now comes the recipe in step-by-step illustration. While I don’t have pictures of each step, because I was so busy in whisking and spreading the batter, I can certainly guide you how to make these rainbow khandvi rolls.

Rainbow Khandvi Rolls Recipe:

Step-1: Prepare the basic batter:

rainbow khandvi rolls

  • Take ½ cup garbanzo bean flour for each batter.
  • Add ½ cup vegan yogurt(preferably soy yogurt) and ½ cup water.
  • Add lime juice(approximately 1 tsp), a pinch of sugar or sugar-free and salt.
  • Add 1 tsp of finely crushed green chilies and ginger, or make a smooth paste and add to the batter.
  • Whisk well to make a smooth batter.

Step-2: Prepare Red and Green Batter:rainbow khandvi rolls

  • For the green batter, add ½ cup of blanched spinach to the above mixture. Blend well to make a smooth batter.
  • To make the red batter, add ½ cup of grated beetroot to the above mixture. Blend until smooth and no residue is left.
  • In case the batter feels little runny, add 1 tsp of garbanzo bean flour and whisk well.
  • Adjust salt and spices.
  • Now all the three batters are ready.

Step-3: Prepare the surface for spreading:

  • Prepare a flat surface where you need to spread the batter.
  • You can grease the kitchen counter or a flat baking sheet for this process.
  • I used some baking sheets and greased the back sides for this process. The flat surfaces work wonderfully for this.

Step-4: Cook the batter:rainbow khandvi rolls

  • In a medium sauce pan, add the batter and cook under medium heat while mixing or whisking slowly.
  • Slowly the batter will turn thick and start to leave the pan. (At this point, the batter will still be soft and spreadable but not a lumpy mass. Don’t cook the batter to a lumpy and hard mass)

rainbow khandvi rolls

  • Check the image with the whisker that shows the consistency of the batter.

Step-5 Spread, cut and roll:rainbow khandvi rolls

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  • Now take a spoon-full of the mixture and add it onto the greased surface. Try to spread it evenly with a silicone spatula. If the mixture spreads easily, then the batter is ready.
  • Spread the rest of the batter on the greased flat surface and allow it to cool for a few minutes but not completely.

rainbow khandvi rolls

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  • Now cut thin strips with a sharp knife.
  • Start rolling the strips from one end as shown in the picture.

rainbow khandvi rolls

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  • Your rainbow khandvi rolls are ready.

Stpe-6 Season, garnish and serve:rainbow khandvi rolls

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  • Heat some oil in a pan.
  • Temper some sesame seeds, mustard seeds and curry leaves in a teaspoon of hot neutral oil.
  • Add some cilantro leaves and lime juice.
  • Pour these tempered ingredients on the rainbow khandvi rolls.
  • Serve hot with chutney.
  • To make flowers from the rainbow khandvi rolls, cut the rolls into half and place on a platter.
  • Make the leaves from the green rainbow khandvi rolls and petals from the red rainbow khandvi rolls.
  • Add the yellow rainbow khandvi rolls in the middle to complete the flower.
  • Add tempered ingredients and serve it.

rainbow khandvi rolls

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Nutritional Info:

rainbow khandvi rolls


5 from 4 votes
rainbow khandvi rolls
Print
Rainbow Khandvi Rolls
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 

My rainbow khandvi rolls are super super healthy with profuse amount of healthy vegetables. The rainbow khandvi rolls feature green with spinach, red/pink with beet root and the basic khandvi rolls.

Course: Appetizer
Cuisine: Indian
Servings: 6
Calories: 118 kcal
Ingredients
Prepare the basic batter
  • ½ cup garbanzo bean flour/besan
  • ½ cup plain yogurt (soy yogurt if vegan)
  • ½ cup water
  • 1 tsp lime juice
  • a pinch turmeric
  • 1 tsp ginger-green chili paste
  • ½ tsp sugar-free sweetener
  • Salt to taste
Green batter
  • ½ cup blanched spinach
Red
  • 1/4 cup beet chopped
  • 1 tsp garbanzo bean flour if required
  • Adjust salt
Tempering
  • ½ tsp mustard seeds
  • ½ tsp sesame seeds(white)
  • ½ tsp oil
  • ½ tsp lime juice
  • 2 tbsp chopped cilantro
Instructions
Prepare the basic batter
  1. Take ½ cup garbanzo bean flour for each batter.

  2. Add ½ cup vegan yogurt(preferably soy yogurt) and ½ cup water.

  3. Add lime juice(approximately 1 tsp), a pinch of sugar or sugar-free and salt.

  4. Add 1 tsp of finely crushed green chilies and ginger, or make a smooth paste and add to the batter.

  5. Whisk well to make a smooth batter.

Prepare Red and Green Batter:
  1. For the green batter, add ½ cup of blanched spinach to the above mixture. Blend well to make a smooth batter.

  2. To make the red batter, add 1/4 cup of grated beetroot to the above mixture. Blend until smooth and no residue is left.

  3. In case the batter feels little runny, add 1 tsp of garbanzo bean flour and whisk well.

  4. Adjust salt and spices.
  5. Now all the three batters are ready.

Prepare the surface for spreading:
  1. Prepare a flat surface where you need to spread the batter.

  2. You can grease the kitchen counter or a flat baking sheet for this process.

  3. I used some baking sheets and greased the back sides for this process. The flat surfaces work wonderfully for this.

Cook the batter:
  1. In a medium sauce pan, add the batter and cook under medium heat while mixing or whisking slowly.

  2. Slowly the batter will turn thick and start to leave the pan. (At this point, the batter will still be soft and spreadable but not a lumpy mass. Don’t cook the batter to a lumpy and hard mass)

  3. Check the image with the whisker that shows the consistency of the batter.

Spread, cut and roll:
  1. Now take a spoon full of the mixture and add it onto the greased surface. Try to spread it evenly with a silicone spatula. If the mixture spreads easily, then the batter is ready.

  2. Spread the rest of the batter on the greased flat surface and allow it to cool for a few minutes but not completely.

  3. Now cut thin strips with a sharp knife.

  4. Start rolling the strips from one end as shown in the picture.

  5. Your rainbow khandvi rolls are ready.

Season, garnish and serve:
  1. Temper some sesame seeds, mustard seeds and curry leaves in a teaspoon of neutral oil.
  2. Add some cilantro leaves and lime juice.

  3. Pour these tempered ingredients on the rainbow khandvi rolls.

  4. Serve with chutney.

  5. To make flowers from the rainbow khandvi rolls, cut the rolls into half and place on a platter.
  6. Make the leaves from the green rainbow khandvi rolls and petals from the red rainbow khandvi rolls.

  7. Add the yellow rainbow khandvi rolls in the middle to complete the flower.

  8. Add tempered ingredients and serve it.

Recipe Notes
  • You can also take coconut yogurt if choosing vegan yogurt.
  • For non-vegan, Greek yogurt works the best.
  • You can use buttermilk too.
  • You can add some grated coconut as a garnish too.

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rainbow khandvi rolls

My other vegan rainbow recipes that you may love!

vegan rainbow falafel

vegan rainbow falafel

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