Delicious Gujarati Khandvi Recipe
Khandvi, a Gujarati snack that looks amazing and tastes delicious, is a healthy dish. The dish is made of buttermilk and besan and has simple yet aromatic seasoning.
Ingredients
- ½ cup Gram flour (besan)
- 1 cup Sour yogurt/buttermilk
- ¼ tsp Turmeric powder
- Salt
For tempering
- 1 tsp Sesame seeds
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- 1-2 Green chili finely chopped
- 5-8 Curry leaves
- 2 tbsp Chopped coriander
- Chili powder for Garnishing
- Oil For greasing and tempering
Instructions
- Take gram flour, buttermilk, yogurt (add 1 cup water and stir well), turmeric powder, and salt in a bowl. Mix and make a smooth batter using a hand blender or a whisk.
- On a low flame, cook the batter in a heavy-bottomed pan and keep stirring to avoid lump formation.
- Meanwhile, grease a large plate or the back of a thali with cooking oil and keep it aside.
- Cook until the batter becomes thick and until the raw taste is gone.
- Transfer the cooked batter to the previously greased thali. Spread the batter in a thin layer with the back of a spoon or spatula.
- Depending upon the quantity of batter, spread the whole batter on a large plate or 2-3 thalis.
- Let it cool for a while and then place straight cuts using a knife and prepare wide strips.
- Now carefully and lightly roll each strip into a roll and transfer them to a plate.
- Heat 1-2 tbsp of oil in a small pan, add mustard and cumin seeds and let them crackle.
- Add curry leaves and chopped green chili as they crackle, and saute them for a minute. Once cooked, add sesame seeds and turn off the flame.
- Pour the seasoning over the rolled khandvi. And sprinkle coriander leaves as Garnishing.
- Serve the Khandvi rolls with mint coriander chutney or garlic chutney.
Notes
- To check whether the batter is cooked correctly, spread a small amount on a smooth plate, leave it for a while, and then try to peel it. If it comes out quickly, it is ready.
- Instead of sour yogurt, you can directly use sour buttermilk.
- Garnishing can be done with scraped coconut and coriander.
- You can spread the batter on the greased marble platform instead of a thali or a flat plate.