Khandvi, another healthy and tasty Gujarati snack, I had tasted this only a couple of times, once at my friend's, when I was in the US, and the second time at a restaurant in Chennai. Both my daughter and I love this, and I had this on my 'do list ' for a long time. Finally, I made it last month, on my daughter's birthday, just a small batch, it turned out really good. The ingredients are very simple, the procedure is not very complicated, but we have to be very swift only at the end, when we have to spread the batter, before it cools and lumps up. It's a healthy and delicious snack, rich in protein and low in fat, I would definitely be making it again and again..
Need To Have
- Besan Flour/ Gram Flour - 3/4 cup
- Curd/ Yogurt - 3/4 cup
- Water - 1 cup
- Grated Ginger - 1/2 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Sesame Seeds ( White ) - 1/2 teaspoon
- Dried Red Chillies - 2
- Asafoetida - 1/2 teaspoon
- Chopped Coriander - 2 teaspoons
- Grated Coconut - 2 teaspoons
- Salt To Taste
Recipe Source : Tarla Dalal
Take the besan flour, turmeric powder, 1/4 teaspoon asafoetida and grated ginger in a heavy bottomed pan, then add the salt, yogurt and water.
Whisk everything together to form a thin and smooth batter. Grease the bottom side of a big plate with some oil, keep it ready along with a spatula.
Put the mixed batter on the stove on medium heat and keep stirring till the mixture thickens and slowly comes together to a thick consistency ( should be a like a thick paste), which you can spread out on a plate.
At this stage, switch off, spoon it out on the plate and spread immediately with the spatula into a thin layer. Leave it cool down a little, cut out strips as shown, then start rolling it down slowly.
Remove the rolls and arrange in a plate. Heat some oil, add the mustard seeds, when it starts spluttering, add the sesame seeds, red chillies and asafoetida, mix for a minute, add it on top of the khandvi. Garnish with chopped coriander and the grated coconut and serve.
To test the mixture, try to spread on the plate, leave it for a couple of seconds, try rolling it, if it doesn't work, then keep mixing, till it becomes like a thick paste.
The process might sound a little tricky but it's actually very easy.
The original recipe had some green chilly paste along with the ginger, I left it out.
For the amount given I had to use three big plates, also if planning to do large quantities, it's better to do in batches, or we should have a big counter space or boards to spread out the mixture before it cools down.