Ingredients
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1 cup Gram Flour (Besan)
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1/2 Tsp Asafoetida Powder (Hing)
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1 Tsp Turmeric Powder (Haldi)
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Salt as per taste
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1 cup Sour Curd (Khatta Dahi or to make it sour squeeze 1 lemon in it)
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1/2 cup Water
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2 Tbsp OilFor Tadka:
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Mustard Seeds
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Pinch of Asafoetida Powder (Hing)
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White Sesame Seeds (Safed Til)
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Chopped Green Chillies
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Curry Leaves
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Freshly grated Coconut
About
Khandvi is a popular Gujarati snack made from gram flour (besan), yogurt, and spices. The batter is cooked into a thick paste, spread thinly, rolled tightly, and then cut into bite-sized pieces. The rolls are tempered with mustard seeds, curry leaves, and grated coconut, imparting a flavorful touch. Khandvi is known for its soft, melt-in-your-mouth texture and delicate flavor, often served as an appetizer or snack in India.
Steps
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1
Done
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In a deep base pan, mix 1 cup besan, 1/2 tsp hing, 1 tsp haldi, salt, and optional ginger-garlic paste. |
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2
Done
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Stir in 1 cup dahi and gradually add 1.5 cups water to make a smooth batter. |
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3
Done
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Cook the batter on medium flame for 10-12 minutes, stirring constantly until thickened. |
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4
Done
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Test readiness by spreading a bit of batter on a greased plate—if it doesn't roll, cook for another 2 minutes. |
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5
Done
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Once ready, spread the batter thinly on a greased steel plate, make cuts, and roll the khandvi. |
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6
Done
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For the tempering, heat 2 tbsp oil in a pan, add rai, hing, safed til, chopped green chilies, and curry leaves. Pour over the khandvi, sprinkle grated coconut, and enjoy! |
