Rainbow Khandvi Rolls:

Vegan, Rainbow Khandvi rolls, made in the stovetop or in the instant pot. Easy, tasty, and in three vibrant colors featuring vegetables. Presenting my spinach and beetroot khandvi rolls.

Rainbow Khandvi Rolls:

Yes, these rainbow khandvi rolls are vegan, gluten-free and full of flavors. Since these are in three different colors, they are my version of rainbow khandvi rolls.

What is Khandvi?

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 a profuse amount of healthy vegetables. The rainbow khandvi rolls feature green rolls with spinach, red/pink rolls with beetroot, and the basic khandvi rolls.

What is Khandvi Made of?

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. Feel free to use regular yogurt if you want to. These work perfectly fine with any type of yogurt. 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 moister because of the water content in each vegetable.

How To Make Rainbow Khandvi Rolls?

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 on how to make these rainbow khandvi rolls.

Step-1: Prepare the batter:

• 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 teaspoon 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:

• 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 teaspoon 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:

• 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)

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

Instant Pot Method:

My Rainbow Khandvi is super easy to make even in an instant pot.

• Take a small pot that fits inside your Instant pot really well. Make the chickpea flour batter and the green and pink batter.
• Add a cup of water to the Instant Pot. Place a trivet inside the IP and place the pot with batter inside.
• Put the lid and set the release valve to “Sealing”.
• Set the Instant Pot to manual pressure cook on high for 12 minutes. After the IP beeps, wait for 3-4 minutes and do a quick pressure release.
• Carefully remove the small pot from the Instant Pot and use a whisker to stir the batter well. Now proceed to the next step. 

Step-5 Spread, cut and roll:

• 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.

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

• Your rainbow khandvi rolls are ready.

Step-6: Season, garnish and serve Rainbow Khandvi Rolls:

• 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 khandvi rolls, cut the rolls into half and place them on a platter.
• Make the leaves from the green rainbow khandvi rolls and petals from the red khandvi rolls.
• Add the yellow rainbow khandvi rolls in the middle to complete the flower.
• Add tempered ingredients and serve them.

Nutritional Info:

📖 Recipe

My other vegan rainbow recipes that you may love!

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