Khandvi

Ingredients

3/4 cup besan (Bengal gram flour)
3/4 cup curds (dahi)
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
 a pinch of asafoetida (hing)
 salt to taste

For the garnish
2 tbsp grated coconut
2 tbsp chopped coriander (dhania)

For the tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)
4 whole dry kashmiri red chillies
2 tbsp oil

 

Method

1. Mix together the gram flour, curds, green chilli-ginger paste, turmeric powder, asafoetida and salt with 1 cup of water and make a smooth paste.
2. Transfer into a non-stick pan and heat on a low flame, stirring constantly so that lumps do not form.
3. Keep stirring till the batter becomes thick. Taste the batter to see if the gram flour is cooked. This will take about 7 to 10 minutes.
4. Grease the reverse side of 3 or 4 thalis and spread the mixture as thinly as possible with your hands or a rubber spatula on the greased surface while the batter is still hot.
5. The number of thalis you will need depend upon on how thinly you can spread the batter.
6. When you have finished spreading the batter on the last thalis, go abck to the first one you spread the batter on and roll up carefully like a Swiss roll. Repeat with the other thalis.
7. Cut 25 mm. (1") pieces out of each big roll to get bite-sized khandvis. Place these on a serving dish.
8. To prepare the tempering, heat the oil and add the mustard seeds, sesame seeds, asafoetida, curry leaves and red chillies and stir for 30 seconds.
9. Pour over the khandvis and serve garnished with the coriander and coconut.

 

Tips

1. This is difficult item to make requiring your full attention. Do not do anything else while making these.
2. If the curds are very fresh, add 1/4 teaspoon citric acid crystals to the mixture.

Posted by : Indian Restaurant