Khandvi

Khandvi is a popular Gujarati dish which is prepared from gram flour/ chickpeas flour and yogurt. This is also known as Suralichi Wadi in Maharashtra. In the Maharashtrian version, some of the tempering is spread before slicing and folding the khandvi and the remaining are spread on their final stage. In the Gujarati version, the tempering is spread on the rolled ones.

Ingredients:
Gram flour/Besan -1 cup
Yogurt - 1 cup
Water - 2 cups
Turmeric powder - 1/4 tsp.
Green chilli paste - 1/4 tsp.
Ginger paste - 1/2 tsp.
Salt (to paste)
Asfoetida - a pinch

For Tadka/tempering:
Mustard seeds - 1 tsp.
Sesame seeds - 1 tsp.
Asafoetida - a pinch
Oil

To Garnish:
Grated coconut - 3 tbsp.
Coriander leaves - 3 tbsp.

Method:
1. Sieve besan and keep aside. Whisk besan, yogurt and water without any lumps. Now add turmeric powder, green chilli paste, ginger paste, salt and asafoetida and whisk again.
2. Very lightly, grease the backside of 4 to 5 steel plates. Keep aside.
3. Pour this batter in a non-stick pan/kadhai. Start to stir continuously in medium low flame.
4. When the mixture becomes thick and well-cooked, remove from heat. Before that, check whether the mixture is cooked well. In a small plate, spread a little amount of mixture and cool it. Peel and roll it. If it comes out easily then the mixture is ready.
5. Work quickly. Spread the mixture with big spoons on the back side of plate in thin layers. Continue the process with more plates. If it cools down, we can't spread it.
6. After 5 to 8 minutes score them into long strips. Roll each strip like a swiss roll. Place them on the serving plate.
7. In a small pan, heat oil and add mustard seeds, sesame seeds and asafoetida. When the seeds splutter, pour it over the khandvis.
8. Garnish with coriander leaves and grated coconut. I have also added 1 tsp. of grated carrot. Enjoy!!

Sent off to Nayna's "Flavours of Gujarat" event.

Posted in: Gujarati Cuisine, Snacks