Gujarati Recipes
Khandvi Recipe
Prep Time | 10 minutes |
Cook Time | 8 minutes |
Passive Time | 2 minutes |
Servings |
MetricUS Imperial
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Ingredients
For Khandvi
- ½ cup Besan Chickpea flour
- salt to taste
- ¼ teaspoon Turmeric powder
- 1 pinch Asafoetida
- ½ teaspoon Ginger paste
- ½ cup Sour Yogurt
- 2-3 drops Lemon juice
- ¾ cup Water
Spices
- 1 ½ tablespoons Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- ½ teaspoon Sesame seeds
- 2 Green chilie chopped finely
- 10 leaves Curry
For garnish
- 1 tablespoon Desiccated coconut or fresh coconut
- 1 tablespoon Cilantro chopped finely
Ingredients
For Khandvi
Spices
For garnish
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Instructions
- Grease a piece of aluminum foil with oil and keep aside. (serving plate size)
- Sift the besan in a bowl.
- Add salt, asafoetida, turmeric powder and ginger paste. Mix it well.
- Add sour yogurt and lemon juice.
- Mix it using wire whisk and make thick paste.
- Add enough water, make lump free batter.
- Pour this batter to a heavy bottom pan and turn the heat to low. Stir continuously with spatula so that the batter doesn't stick to the bottom and form lumps.
- Cook it till it gets thick (around 5-6 minutes).
- Remove from heat and rush to spread the batter on prepared foil with the back of spatula.
- Make a thin layer. If you spread it too thick, it may be too hard to roll, so work quick and work thin.
- Let it cool for 3-4 minutes.
- Using a sharp knife, slice 1 ½ inch wide strips.
- Carefully roll each strip and gently transfer to a plate.
- Heat the oil in a small pan on medium heat.
- Add mustard seeds- let them pop. Then add cumin seeds and let them sizzle.
- Add the sesame seeds.
- Add chopped green chilies and curry leaves and turn off the heat.
- Using a spoon, drop seasoning on each khandvi.
- Garnish with shredded coconut and chopped cilantro. Serve.
Recipe Notes
I like to refrigerate the Khandvi for at least an hour before serving, but that's up to you.