Khandvi

Preparation Time: 5 minutes

Cooking Time: 30 minutes
Total Time: 35 minutes
Serves: 3 servings

Ingredients:

1/2 cup Gram Flour (besan/chickpea flour)
1 cup Sour Buttermilk
1/4 teaspoon Turmeric Powder (haldi)
Salt

For Seasoning:

1 teaspoon Sesame Seeds (til)
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds
3-4 pieces Green Chillies, seeded and finely chopped
10-15 leaves Curry Leaves
2 tablespoons Coconut Scraped
4 tablespoons Coriander Leaves, finely chopped
2 tablespoons + 2 teaspoons Oil

Notes:

Use the fresh gram flour (not very old) to make the khandvi. If the flour used is not fresh, khandvi will break while rolling. 

To check gram flour is fresh enough or not, mix 1 teaspoon gram flour with 1 teaspoon water and if the mixture is sticky enough then it is fresh. Old flour has less stickiness compared to fresh one and it tastes little bit bitter.

Directions-1: (Khandvi Rolls)

1. Take gram flour, buttermilk, turmeric powder and salt in a large bowl. Mix properly and make smooth batter using hand blender. Grease large plate or back side of thali with cooking oil and keep aside.

2. Pour batter into a heavy bottomed pan or kadai and cook on low flame.

3. Keep stirring constantly to avoid lump formation.

4. *Cook until mixture becomes thick and does not taste raw. It will take approx 8 minutes. (Time may vary depending on thickness of pan and quantity of batter. See tips given below to learn how to check whether batter is cooked or not).

5. Transfer a large spoonful of batter over previously greased plate or thali. Spread batter in thin layer with the help of back of flat spoon or spatula.

6. Let it cool for 3-4 minutes. Once cooled, place straight cuts using knife and make 2″ wide strips.

7. Carefully roll each strip into roll (like a swiss roll) and transfer them to a serving dish.

8. Heat 2 tablespoons cooking oil in a small tempering pan. Sauté mustard seeds, cumin seeds, curry leaves and green chillies. Add sesame seeds only in the end when sauté is ready.

9. Pour prepared seasoning over khandvi arranged in a serving plate.

10. Sprinkle shredded coconut and chopped coriander leaves. Serve with spoonful of green coriander chutney or garlic chutney.

Directions-2 (Khandvi Noodles):

1. Follow the steps 1-4 (from directions-1) and prepare the batter. Cool the batter for few minutes (approx. 4-5 min).

2. Take a sevai machine and fit the thick sev mould in it. Grease the entire inner surface of machine with oil, fill it with batter and close the lid.

3. Move machine over greased plate and turn its handle continuously to force the batter out through mould (same process as you make a chakli). Let noodles cool for 3-4 minutes.

3. Separate noodle strands carefully and break into small pieces. Transfer them to a serving plate or bowl. Follow step-8 of directions-1 to prepare tempering and pour it over khandvi noodles.

Tips and Variations:

*To check whether batter is properly cooked or not, spread small amount of it (taken from hot batter being cooked) on a small plate having smooth surface, leave it for minute or so and then try to peel it and make a roll. If it peels out easily, batter is ready.

If sour buttermilk is not available, then mix 1/4 cup sour curd and 3/4 cup water using blender. Alternatively, use 2 teaspoons lemon juice and normal buttermilk if buttermilk is not sour enough.

If you are preparing it for the first time, we recommend that you try the second method (noodles type khandvi). It is easier than making rolls.

Taste: Soft and mild sour

Serving Ideas: Gujarati Khandvi can be served with a mouth watering green mint chutney or date chutney (khajur chutney). Serve it as an evening snack with the tea/coffee or as a side dish for dinner. This snack is healthy and suitable for kids; pack kandvi in their lunch box for nice surprise.