This Gujarati snack is a treat to eat but a little tricky to make. All you have to take care is to be quick and alert in the whole process. Firstly, the gram flour you use should be fresh. If you use an old stock the chances of khandvi to break is high.
Getting your perfect khandvi needs a bit of practice, but you wont be complaining because even the scrapes from this khandvi tastes utterly delicious 🙂 The tempering gives the whole dish a nice look and taste. Without seasoning khandvi with mustard and curry leaves, the dish isn’t complete:) And yes ! this doesn’t require any difficult cooking techniques and is very easy once you know how the steps follows.You can also use instead of yogurt but the proportion changes. If you are using buttermilk,the ratio goes like this, 1:2.2 i.e., 1 cup gram flour and 2.2 cups sour buttermilk.
Khandvi can be served with mint chutney or date chutney as an accompaniment
Gram Flour – 1/2 cup
Yogurt – 3/4 cup
Water – 1 cup
Ginger – 1″
Turmeric powder – 1/2tsp
Green chilli – 2nos
Lemon juice – 1 tsp
Salt to taste
Oil – 1tsp
Mustard seeds – 1/4 tsp
Asafoetida/ hing – a pinch
Cumin seeds – 1/4 tsp
Curry leaves – 1 spring
Grated coconut – for garnish
- In a small mixer jar, grind the green chilli and ginger to a smooth paste without adding water.
- In a deep mixing bowl, add Yogurt and water and mix till well blended.
- Add the green chilli and ginger paste, turmeric powder, salt, lemon juice and mix well with a whisk
- Add sieved gram flour in parts and mix it thoroughly with the help if a whisk. No lumps should be formed.
- Grease the back side of a plate and keep it ready
- Now transfer the gram flour and yogurt batter into a heavy bottomed pan and heat with continuous stirring
- The flame should be on low.
- After 7-8 minutes, the mixture begins to thicken.
- To check if its done, taste a bit of the mixture and you shouldn’t feel the raw taste of the flour. You can also test by spreading a small amount of batter on the greased plate and let it cool for a minute. Try to roll it out. If it easily comes out, it means that the batter is ready for the next process.
- Now take a portion of the batter and spread it on the greased plate as thin as possible. Care should be taken not to break in the middle when you spread.
- Let it stay for a minute or two
- Using a pizza cutter or knife cut vertically with 2″ wide strips
- Now carefully roll out the khandvi and set it aside on a serve-ware.
- For seasoning, add oil in a small pan allow it to heat
- Add mustard seeds and cumin seeds. Allow it to crackle.
- Add asafoetida and curry leaves and wait till the curry leaves curl
- Top the seasoning on the rolled out khandvi
- Garnish it with freshly grated coconut and serve
- If you are using buttemilk instead of yogurt, skip the lemon juice
- You can store khandvi at room temperature upto 8 hours without refrigeration (not in summers) and 2-3 days under refrigeration. Store in an air tight container to prevent them from drying.