Rice rava khandvi or khantoli is a Maharashtrian recipe with step by step written instructions and a video. Khantoli or khandvi is a traditional recipe from the coastal Konkan area. It is also known as Sanjori.
Khandvi/khantoli is easy to make and takes just about 10-15 minutes. Khandvi is generally made for the Nagpanchami festival.
Khandvi or khantoli is made with rice rava / rice sooji / rice semolina/broken rice.
My mother usually makes it on a Nagpanchami day and she calls it khantoli. Khandvi / khantoli is also made of other Vrat or upvas days.
This Khandavi is a sweet and is different from the gujarati khandvi which is spicy.
If you are looking for making a quick sweet, make khandvi. You may make and keep it in fridge for 2-3 days.
The process of making rice rava is easy but a bit time consuming. You
can make rice rava a few days in advance and use it to make khandvi or
rice rava upma. The process of making rice rawa is given below.
Rice rava takes a bit longer time and needs more water compared to wheat rava(semolina/ upma rava).
Store leftover khantoli in the fridge and you can eat it for the next 2-3 days.
You may add ginger paste or nutmeg powder along with cardamom powder for flavor and taste.
Khantoli is usually made with jaggery but if you wish, you may add sugar instead of jaggery. Color and taste will change accordingly.
How to make rice rava at home
Rice rava is usually made with the regular white rice that you use for making rice.
Wash the rice well till water runs clear.
Drain the rice well and spread it on a cotton cloth.
Let the rice dry in shade for 3-4 hours. Do not put it in the sun to dry.
After rice has dried for 3-4 hours, grind it in a mixer/blender. Grind it to a coarse powder.
Sieve the ground rice and separate the fine powder. The coarse powder is known as rice rava and may be used to make khandvi or rice rava upma.
The sieved fine powder may be used in other recipe.
New! CommentsHave your say about what you just read! Leave me a comment in the box below.