Home » Recipes » Rainbow Khandvi Rolls:

Rainbow Khandvi Rolls:

by Sophie

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

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.

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.

rainbow khandvi rolls

What is Khandvi Made of?

Easy Chickpea Flour

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:

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.

Instant Pot Method:

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

Pressure cooking in 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:

rainbow khandvi rolls
  • 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
  • Now cut thin strips with a sharp knife.
  • Start rolling the strips from one end as shown in the picture.
rainbow khandvi rolls
  • Your rainbow khandvi rolls are ready.
rainbow khandvi rolls

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.
rainbow khandvi rolls
  • 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:

rainbow khandvi rolls

rainbow khandvi rolls

Rainbow Khandvi Rolls

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.
5 from 8 votes
Print Pin Rate
Course: Appetizer
Cuisine: Indian
Keyword: Beetroot khandvi, Instant pot khandvi, IP khandvi, Rainbow khandvi, Spinach khandvi
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 6
Calories: 118kcal
Cost: $7

Equipment

  • Instant pot

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

  • 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.

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 1/4 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.

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.

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:

  • 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.

Spread, cut and roll:

  • Now take a spoon full of the mixture (while still warm) 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.

Season, garnish and serve:

  • Temper some sesame seeds, mustard seeds and curry leaves in a teaspoon of neutral oil.
  • Add some cilantro leaves and lime juice.
  • Pour these tempered ingredients on the rainbow khandvi rolls.
  • Serve 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.
Find us on Pinterest!Follow MyDaintySoulCurry!
Check our YouTube recipe videos!Here is MyDaintySoulCurry Channel!

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.
Tried this recipe?Mention @Mydainty_soulcurry or tag #mydaintysoulcurry!

Nutrition

Serving: 150g | Calories: 118kcal | Carbohydrates: 17.7g | Protein: 8.1g | Cholesterol: 0.8mg | Potassium: 198.5mg | Fiber: 3.1g | Sugar: 6.1g
Let’s stay connected!Follow @MyDaintySoul!

Pin it for later. Click Pinit

rainbow khandvi rolls

My other vegan rainbow recipes that you may love!

vegan rainbow falafel
vegan rainbow falafel

Try Amazon Prime 30-Day Free Trial

You may also like

17 comments

Miskha July 28, 2017 - 4:42 pm

5 stars
That’s very creative! Great and healthy recipe. Thank you for sharing.

Reply
Sophie July 28, 2017 - 4:47 pm

Hope you enjoy making these. Thank you!

Reply
Reesha July 28, 2017 - 4:43 pm

5 stars
Very innovative dish. It’s my favorite snack.

Reply
Sophie July 28, 2017 - 4:46 pm

Thank you Reesha!

Reply
Nayana July 28, 2017 - 4:45 pm

5 stars
I have made colorful khandvi before but with filling, not with the batter. Really good and innovative. Thank you for sharing!

Reply
Sophie July 28, 2017 - 4:46 pm

Thank you so much

Reply
Elena July 28, 2017 - 4:50 pm

5 stars
Truely creative recipe! And absolutely gorgeous plating!

Reply
Sophie July 28, 2017 - 5:11 pm

Thank you Ele!

Reply
Low-carb Vegan Baked Cauliflower Hash Browns Recipe August 18, 2017 - 3:58 pm

[…] Rainbow Khandvi Rolls with Garbanzo Bean Flour […]

Reply
Sarah April 22, 2019 - 8:21 pm

5 stars
What fun colors! This is perfect for spring! I can’t wait to try!

– Sarah from http://www.morethemarier.com

Reply
Amy (Savory Moments) April 22, 2019 - 8:42 pm

These look so pretty and I really love the vegetable colorings you used!

Reply
Amanda April 22, 2019 - 8:47 pm

WOW! This is lovely!

Reply
Madalena Rowan April 22, 2019 - 9:04 pm

5 stars
How interesting! Such a beautiful presentation as well! Perfect for a party appetizer!

-madi xo | http://www.everydaywithmadirae.com

Reply
Brittany Hill April 22, 2019 - 9:55 pm

I’ve never tried Khandvi, thanks for introducing me. I’ll have to do a deeper dive because the colors are amazing!

Reply
Ciera Chang April 22, 2019 - 11:14 pm

This looks like such an easy and delicious recipe! Def bookmarking for my next night in.

Reply
Laura @ Kidlette April 23, 2019 - 1:31 pm

Looks so good! Never heard of them, but just pinned them to try later.

Reply
krystal April 24, 2019 - 7:01 am

5 stars
Wow – I had never heard of rainbow khandvi rolls before! They look really good and oh so colorful!

Reply

Leave a Comment

Recipe Rating




* By using this form you agree with the storage and handling of your data by this website.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. I Agree Read More