Gujarati Dish Khandvi : How to prepare

 

Khandvi is a popular Gujarati snack made from gram flour (besan) and yogurt. It's known for its unique texture—thin rolls that are soft, silky, and slightly tangy. While making khandvi requires some practice to get the technique right, the result is well worth the effort. Here's a step-by-step guide to preparing khandvi:

Ingredients:

For the Khandvi Rolls:

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

For the Tempering:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Curry leaves
• Grated coconut (for garnishing)
• Chopped fresh coriander leaves (for garnishing)

Instructions:

1. Prepare the Batter:

   • In a mixing bowl, combine gram flour, yogurt, water, turmeric powder, ginger paste, green chili paste, and salt. Mix well to form a smooth batter without any lumps.

2. Cook the Batter:

   • Transfer the batter to a non-stick pan and place it over medium heat.
   • Keep stirring continuously to avoid lumps and ensure the batter doesn't stick to the pan.
   • Cook the batter until it thickens and becomes smooth, about 10-15 minutes. It should be of a spreadable consistency.

3. Spread the Khandvi Mixture:

   • Immediately pour a small amount of the cooked batter onto the back of a greased plate or a smooth surface like a kitchen counter.

4. Rolling the Khandvi:

   • Using a flat spatula, spread the batter into a thin and even layer.
   • Allow it to cool for a minute or two, but don't let it harden completely.
   • Carefully start rolling the sheet from one end. The texture should allow you to roll it easily without breaking.

5. Cutting the Rolls:

   • Once the roll is formed, gently press it down to make it firm.
   • Using a sharp knife, cut the roll into smaller pieces, about 1-1.5 inches in length.

6. Preparing the Tempering:

   • Heat oil in a small pan for tempering.
   • Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves. Stir for a few seconds.

7. Pouring the Tempering:

   • Carefully pour the tempering over the cut khandvi rolls. It will add flavor and a nice aroma to the dish.

8. Garnishing:

   • Garnish with grated coconut and chopped coriander leaves.

9. Serving:

   • Allow the khandvi to cool slightly before serving. It's best enjoyed at room temperature.

Khandvi is a delicate and flavorful snack that requires a bit of practice to get the technique right. The key is to work quickly while spreading the batter and rolling the sheets. Once you master the process, you'll be able to create these delicious and unique rolls that are loved by many.