Khandvi

 

🟡 Khandvi (Gujarati Gram Flour Rolls)

Ingredients:

For the batter:

• 1 cup gram flour (besan)

• 1 cup plain yogurt (preferably slightly sour)

• 2 cups water

• 1/2 tsp turmeric powder

• 1 tsp ginger-green chili paste (adjust to taste)

• Salt to taste

• A pinch of asafoetida (hing) – optional

For the tempering:

• 1.5 tbsp oil

• 1 tsp mustard seeds

• 1 tsp sesame seeds (white or black)

• 1 sprig curry leaves

• 1-2 green chilies, slit

For garnish:

• Freshly grated coconut

• Finely chopped coriander leaves

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👩‍🍳 Instructions:

1. Make the Batter:

• In a bowl, mix besan, yogurt, water, turmeric, ginger-chili paste, salt, and hing.

• Whisk well to ensure a smooth, lump-free batter.

2. Cook the Batter:

• Pour the batter into a non-stick pan or heavy-bottomed kadai.

• Cook on medium heat, stirring continuously to prevent lumps.

• In 10–12 minutes, the batter will thicken. It’s ready when it doesn’t stick to your fingers when tested on a plate.

3. Spread the Batter:

• Immediately spread the hot batter thinly on the back of a thali, tray, or kitchen counter using a spatula or knife.

• Work fast while it's hot—it sets quickly.

4. Roll the Khandvi:

• Once cool, cut into long strips (2 inches wide).

• Carefully roll each strip tightly into a spiral.

5. Temper:

• Heat oil in a small pan.

• Add mustard seeds, sesame seeds, curry leaves, and green chilies. Let them crackle.

• Pour this tempering over the rolled khandvi.

6. Garnish:

• Sprinkle with fresh coconut and coriander.

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🔥 Tips for Perfect Khandvi:

• The batter consistency is key—too runny or too thick and it won’t roll well.

• Use slightly sour yogurt for authentic taste.

• Non-stick surfaces work best for spreading.