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
- 1/4 cup beet chopped
- 1 tsp garbanzo bean flour if required
- Adjust salt
- ½ tsp mustard seeds
- ½ tsp sesame seeds(white)
- ½ tsp oil
- ½ tsp lime juice
- 2 tbsp chopped cilantro
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.
- 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.
Serving: 150g | Calories: 118kcal | Carbohydrates: 17.7g | Protein: 8.1g | Cholesterol: 0.8mg | Potassium: 198.5mg | Fiber: 3.1g | Sugar: 6.1g