Gujarati Khandvi

Khandvi is a popular tea time snack of Gujarat. It is made using besan / chickpea flour and sour curd. To give flavor to khandvi, it is tempered with mustard, sesame, hing, green chilly, curry leaves and garnished with coconut and coriander leaves.

Making khandvi is not an easy job and requires lots of patience and attention. One of the tricky part of making khandvi is cooking the batter to the right consistency. The batter should be lump free and smooth. Second thing is to spread the batter as quickly as possible into thin layer. The batter becomes thicker as its cools down, so it will become difficult to spread. And lastly, roll out the delicate layers gently else they will crumble.

Had it been not for this month’s SNC challenge, I may not have tried this delicious snack. Many of you must be aware of the popular and interesting event – South Vs North Challenge – brainchild of Divya Pramil of You Too Can Cook. Every month, a Southern and Northern team member challenge each other teams with a recipe from their region. For the month of April, Hetal of Gujarati Zaika has challenged the Southern Team with this delicious Gujarati Farzan – Khandvi.

Khandvi

Savory snack made with gram flour and buttermilk, flavored with tempering of mustard, green chillies, curry leaves, asafoetida, coconut and coriander leaves

Print Pin Recipe

Servings 4

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• Besan – 1 cup
• Sour curd – 1/2 cup
• Water – 1 ½ cup
• Sugar – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt – to taste

To temper

• Oil – 1 tbsp
• Mustard seeds – 1 tsp
• Sesame seeds – 1 tsp
• Green chilly – 1 or 2 chopped
• Curry leaves – 1 sprig
• Asafoetida/Hing – 1 tsp
• Whole dry red chilly – 1
• For Garnish:
• Coconut – 2 tbsp grated
• Coriander leaves – 2 tbsp finely chopped

Instructions

• Arrange some steel plates to spread the batter. You can also spread the batter on the counter top. Brush the plates with little oil.
• In a bowl add besan, curd, water, sugar, turmeric powder, salt and mix together to make a lump free thin and smooth batter.
• Transfer the batter to a non-stick pan and cook on medium heat. Keep stirring continuously for 8-10 minutes or till batter becomes thick.
• Spread a teaspoon of batter on a plate. Try to roll it after few seconds. If you are able to roll it, then batter is cooked. If not, cook for another 2-3 minutes.
• Once the batter has reached the desired consistency, immediately remove and spread on the greased plates evenly and as thin as possible using the back of spoon or spatula.
• After 2-3 minutes, cut the besan layer into 1 or 2 inch strips. Then roll each strip tightly and place them on the serving dish.
• Heat oil in a small pan and add mustard seeds. When it pops, add hing, red chilly, sesame, green chilly and curry leaves. Saute them for few seconds and pour over the rolls.
• Garnish with grated coconut and coriander leaves.

Notes

• Strain the batter using a sieve to avoid any lumps.
• Keep greased steel plates ready. You can use steel, ceramic or porcelain plates. You can also spread the batter on aluminum foil.
• You can make this one day ahead and keep them in the refrigerator. Warm them in microwave before serving.
• You can add a paste of ginger and green chilly to the batter to give more flavor.

Course: Snack

Cuisine: Indian