Khandvi with Tips

Khandvi is a popular Gujarati snack made from gram flour (besan) and yogurt. It has a unique texture that is soft, smooth, and melt-in-your-mouth. Khandvi is often served as an appetizer or snack and is loved for its tangy and savory flavors.

To make Khandvi, a batter is prepared using gram flour, yogurt, and water. The batter is then cooked on a stovetop until it thickens and reaches a spreadable consistency. The cooked batter is then spread thinly on a flat surface and rolled into tight cylinders. Once cooled, the rolled Khandvi is cut into bite-sized pieces and garnished with a tempering of mustard seeds, curry leaves, and grated coconut.

Here's a recipe for Khandvi:

Ingredients: For the batter:

• 1 cup gram flour (besan)
• 1 cup plain yogurt
• 1 and 1/2 cups water
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ginger paste
• 1/2 teaspoon green chili paste
• Salt, to taste

For the tempering:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 8-10 curry leaves
• 2 tablespoons grated coconut
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. In a mixing bowl, whisk together the gram flour, yogurt, water, turmeric powder, ginger paste, green chili paste, and salt until well combined and smooth. Make sure there are no lumps in the batter.
2. Heat a non-stick pan or a heavy-bottomed pan on medium heat. Pour the batter into the pan and continuously stir it with a whisk or spatula to prevent lumps from forming.
3. Cook the batter for about 10-12 minutes, stirring constantly, until it thickens and becomes a smooth, spreadable consistency. The batter should not be too thin or too thick.
4. Once the batter is cooked, quickly spread a thin layer of it onto a greased flat surface like the back of a large plate or a clean countertop. Spread it evenly using a spatula or the back of a spoon. Let it cool for a few minutes.
5. Once the spread batter is slightly cooled, use a sharp knife to cut it into thin strips of about 2-3 inches wide. Carefully roll each strip tightly to form a cylinder. Repeat the process with the remaining batter.
6. Arrange the rolled Khandvi pieces on a serving plate.
7. For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves. Fry for a few seconds until the spices release their aroma.
8. Pour the tempering over the rolled Khandvi pieces.
9. Garnish with grated coconut and freshly chopped coriander leaves.
10. Serve the Khandvi as a snack or appetizer. It is traditionally enjoyed with a side of green chutney or tamarind chutney.

Enjoy the delicious and tangy Khandvi!