Khandvi
 
Prep time
Cook time
Total time
 
Author:
Recipe type: gluten free, appetizer, snack
Cuisine: Indian
Serves: 20
Ingredients
For the batter:
  • 1 cup sifted besan
  • 1 cup thick yogurt, that is left outside to sour a bit
  • 2 cups water
  • ½ tsp turmeric powder
  • 1 tsp sugar
  • pinch asafetida
  • 1 tsp grated ginger
  • squirt lemon juice
For the tempering
  • 1 tsp green chillies
  • 2 tsp oil
  • 1 tbsp finely chopped curry leaves
  • 1 tsp mustard seeds
For garnish
  • desiccated coconut
  • finely chopped cilantro/coriander leaves
Instructions
  1. Prepare a clean surface where you would spread out the batter. It could be the back of a cookie sheet, or a clean marble or wooden counter top. You could also use lightly greased aluminium foil. I used my wooden counter top.
  2. Slightly grease whatever surface you use to use. Rub the surface off extra oil using a paper towel to make sure it's not too oily.
To make the batter:
  1. Combine the gram flour, yogurt, water, lemon juice, ginger paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains)
  2. Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes). I have seen people doing this in the microwave but since the stove top method works for me, I haven't tried it yet.
  3. Spread a spoonful of the batter on your lightly greased surface and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.
  4. While the batter is still hot, spread it on prepared surface evenly to make a thin uniform layer using a spatula.
  5. Once all the batter is spread out, let cool for about 5-10 minutes. When it is rolling consistency, do the tempering. (see note in blog post)
  6. For the tempering, heat toil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
  7. Pour the tempering over the spread out batter. Uniformly spread the tempering. Sprinkle dessicated coconut on top. Cut the khandvi lengthwise (approx. 1-1½" in width) into equal portions. Carefully roll up, making sure it is tiight.
  8. Serve immediately garnished with coconut and coriander.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/06/19/gmt-khandvi-and-a-video-tutorial/