Khandvi Recipe:

 

 

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Recipe type: snacks

Cuisine: gujarati

Serves: 4-5

Ingredients

for the khandvi batter:

• 1 cup besan/gram flour, 100 gms
• ¾ cup sour curd/yogurt, about 150 gms + 2.25 cups water
• OR 3 cups sour buttermilk/chaas
• 1 tsp ginger/adrak + green chili paste, about ½ inch ginger & 1 green chili crushed in a mortar-pestle
• ¼ tsp turmeric powder/haldi
• ⅔ tsp salt or add as required
• a pinch of asafoetida/hing

for the filling:

• 2 tbsp fresh grated coconut
• 2 tbsp chopped coriander leaves/dhania patta

for the khandvi tempering/seasoning:

• 1 tbsp oil
• 8 to 10 curry leaves/kadi patta
• 1 tsp mustard seeds/rai
• 2 tsp white sesame seeds/safed til
• 1 green chili/hari mirch, chopped or ½ tsp red chilli powder

Instructions

1. first prep up all the ingredients required. take the yogurt in a bowl.

2. add water and stir well.

3. add ginger-green chili paste, turmeric powder, asafoetida and salt. if using fresh yogurt, then to add the sourness, add about 1/2 tsp of lemon juice.

4. add the gram flour aka besan.

5. with a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter.

6. pour this batter in a sauce pan or a broad frying pan. switch on the stove top and keep the flame to the lowest. begin to stir.

7. spread oil on plates or boards or tray. large steel lids or thalis work very well. you can also use the back of a large baking tray. i had to use 4 steel lids. a suggestion would be to use your kitchen counter top, if you prefer. then you just spread the whole cooked batter on it and can spread it in your own pace. a large wooden or metal tray would also be good.

8. also mix the chopped coriander leaves and grated coconut. keep aside.

9. keep on stirring when the khandvi batter is getting heated up. lumps begin to form and you have to continuously stir so that the lumps don’t form.

10. the batter would thicken and keep on thickening. keep on stirring. best to use a wooden spatula or a heat proof silicon spatula.

11. you will see the khandvi batter has thickened more than the previous pic.

12. stir & stir and exercise your hands. the batter also should not be allowed to stick at the bottom. so you have to stir continuously.

13. a well thickened batter and looks like we are ready.

14. so i just spread a few teaspoons of the batter on a greased lid. as you see the texture is still wet.

15. once the spread batter cooled a bit, i tried rolling. as you see the rolls could not be formed. the batter was still pasty, sticky and not properly set.

15. so the batter needs to be cooked more.

16. continue to stir.

17. this is the final consistency of the khandvi batter. it took me 17 minutes to get the correct consistency on a low flame. the timing will vary depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan. just do the plate test and when you can form the rolls, then the khandvi batter is ready. if the batter becomes too thick, then it becomes difficult to spread and you don’t get thin layers in the rolls. in this case, still spread the batter. you will get thick slices, but still they taste good.

18. tested again and this time the rolls were happening. this time the batter had spread evenly and there is a smoothness in the layers as well as in the spread batter.

19. quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. you have to be quick with the remaining batter too. since even a bit of cooling and the batter becomes likes blob, difficult to spread. if you use a large tray or a parat, then its much easier as you don’t hurry like a harried woman here and there.

20. allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly. you can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.

21. cut into equal sized strips.

22. gently roll each strip tightly. then place them in a serving tray or plate next to each other or stack them neatly. if the tray or plate is large, then you will get large khandvi rolls. in this case after you finish rolling half,  just cut horizontally and make a second roll.

23. for the tempering, heat oil and crackle the mustard seeds.

24. then add curry leaves, green chilies and fry for a few seconds.

25. add the sesame seeds and then when they change color & crackle…….

26. pour this hot tempering mixture along with the oil on the khandvi rolls.

27. you can garnish khandvi with some more coconut and coriander leaves, if you prefer.serve khandvi with coriander chutney or coriander mint chutney.