Jain Food Recipes


Khandvi Recipe

By avni Published: April 13, 2013

  • Yield: 20 pieces (4 Servings)
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 35 mins



  1. Mix the curd and water together and add slowly to the besan flour
  2. To avoid lumps churn it with the hand mixture
  3. Take a non stick pan, cook the mixture on medium or high flame for few minutes.
  4. Keep stirring all the time or else the mixture will start sticking to the pan
  5. So cook till the mixture leaves the pan.
  6. Take a small flat surface bowl and put the hot batter on it; let it cool for a minute and slowly try to roll it from one end. If it rolls off properly then the batter is cooked well and is all done.
  7. Now you have to act fast. Take a big flat surface thali or foil. Put two big spoon batter on it and spread it downwards with a flat spoon and make thin layer
  8. Besides it repeat the step again
  9. Let it cool down for few minutes and cut the flat thin layer into 11/2 or 2 inches strips
  10. Starting from one end on top roll the strips downwards; repeat the process for all strips
  11. Put tadka on it. For seasoning add oil in the non stick pan
  12. Let the rai simmer crack, add til, curry leaves, coconut in it
  13. Pour the tadka spoon by spoon on top the the rolled Khandvi
  14. Garnish it with chopped coriander; you can serve it as a starter or it is a good appetizer before lunch

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Til Chutney Powder

Til Chutney Powder Recipe

By avni Published: July 2, 2012

  • Yield: 1 cup (5 Servings)
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins



  1. Take a heavy bottom pan and roast the til until they become light brown in color
  2. Grind all the ingredients in the mixture
  3. Store it in an air tight container; it will stay for a month
  4. You can serve it with steamed white rice, melted ghee, Buttered toast, paratha, chapatti, Dhokla, idli, dosa.
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