US measuring cups are used (1 cup = 240 ml)
For khandvi recipe :
Besan (gram flour)
Salt to taste
Ginger paste or freshly grated or crushed
(dahi or curd), Sour
For tadka (tempering) –
For garnishing –
or freshly grated coconut
Cilantro or coriander leaves
Making khandvi recipe:
Grease aluminum foil or back side of any large thali (plate) with oil and keep it aside.
Sift the besan in a bowl.
Add salt, hing, turmeric powder and ginger paste. Mix it well.
Add sour yogurt. If your yogurt is not sour then add lemon juice
Mix it using wire whisk and make thick paste.
Now by adding little water at a time, make lump free batter.
I have used wire whisk to make the batter. But you can use immersion hand blender and make smooth batter easily.
Now pour this batter to a HEAVY BOTTOM PAN and turn the heat to LOW.
Keep stirring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps.
Cook it till it gets thick, it might take approximately 5-6 minutes. The perfectly cooked batter has to be thick not falling consistency.
Now be quick. Spread the batter on prepared foil or plate with back of spatula. Make thin layer as possible as you can.
Let it cool for 3-4 minutes.
Then make straight cuts using knife and make about 1 ½ inch wide strips.
Carefully roll each strip into roll.
And transfer to a plate.
Heat the oil in a small pan on medium heat.
Once hot add mustard seeds, let them pop.
Then add cumin seeds and let them sizzle.
Then add sesame seeds, they will starts pop.
Add chopped green chilies and curry leaves. Immediately switch off the stove.
Using a spoon pour seasoning on top
Lastly garnish with shredded coconut and chopped cilantro.
*Nutrition information is a rough estimate for 1 serving
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