A popular savory snack of Gujarat enjoyed across the country. Making this will need patience and practice for sometime, but once done you will love making it again and again.
1 cup, gram flour(Besan)
1 cup, yoghurt
1 cup, water
1 tsp, ginger-green chili paste
½ tsp, turmeric
¼ tsp, hing(Asafoetida)
2 tsp, lemon juice
Salt as per taste
1 tbsp, oil
¾ tsp, mustard seeds
¾ tsp, cumin seeds
3-4 nos, green chili, slit
1 tsp, sesame seed
1 sprig, curry leaves
If you prefer using a thali for spreading the khandvi batter, grease it and keep it ready. It may take 3 to 4 10-inch thalis for this amount of batter. I preferred using table top which is more convenient as per me.
In a bowl, combine besan, curd, water, ginger-chili paste, turmeric, salt, lemon juice, hing. Whisk well to form lump free thin and smooth batter.
Transfer the batter to a deep pan(non-stick or alluminium).
Start cooking the batter on low flame, keep stirring continuously without a single pause. Cook the batter till its thick. This will take approximately 9 to 10 mins.
To check, take a small portion of batter and spread on a small greased area of thali or table top. Wait for few seconds and try to roll it up. If it doesn’t roll out well, then continue to cook the batter for another 1 to 2 mins approximately.
Once done, take the portions of batter and spread it on greased table top or thalis. Spread it evenly and thinly with the help of spatula.
Allow it to cool for few mins and then cut the khandvi length wise with the width of approximately 1½ to 2 inches.
Roll out each khandvi very gently. Arrange them on the plate or serving platter.
For tempering, heat the oil. Add mustard seeds and allow it to crackle. Add cumin seeds, curry leaves, sesame seeds, green chilies and sauté them on medium flame for few seconds.
Pour the tempering over the khandvis.
Garnish them with grated coconut and coridander leaves.