Light savoury rolls served hot or cold as a snack. It is prepared from a batter of chickpea flour, yogurt and spices.
Khandvi might seem to be complex & difficult to prepare but actually it is unbelievably easy and quick to prepare. You have to try it once to believe it!
Time: 20 minutes | Serves: 3-4
Ingredients
For the Khandvi:
1/2 cup besan (gram flour)
3/4 cup yogurt
1 cup water
1/2 teaspoon ginger paste
1/2 teaspoon green chilli paste
1/2 teaspoon turmeric
1/4 teaspoon asafoetida
Salt to taste
For the tempering:
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
1/4 teaspoon asafoetida
Other ingredients:
1 teaspoon oil (for greasing the plates)
1 tablespoon finely chopped coriander leaves
Method
Grease the reverse side of 3 plates or thalis and keep them aside.
Combine all the ingredients for khandvi in a blender and blend till smooth.
Add this batter to a non-stick pan and cook on low heat. Stir continuously to avoid any lumps. Keep cooking on low heat for about 8-10 minutes or till the batter becomes very thick. To check if the batter is ready, spread a spoonful of this batter on a greased plate and let it cool for 2-3 minutes. If it sets and can be rolled, it is ready otherwise cook it for few more minutes.
While the batter is hot, quickly divide it into 3 equal portions putting each portion on the greased side of 3 plates/thalis. Spread it uniformly using a butter knife. Keep these plates/thalis in the refrigerator for 5 minutes.
Using a sharp knife, make lengthwise cuts keeping about 2 inches gap between the cuts. Roll up gently into gorgeous khandvis. Repeat the same process for all the plates/thalis.
For the tempering, heat oil in a tempering (tadka) pan and add the mustard seeds. When the mustard seeds start crackling, add the sesame seeds and asafoetida and sauté for a few seconds.
Pour the tempering over the khandvis.
Serve immediately garnished with coriander.