Khandvi

Khandvi are delicate, melt-in-your-mouth rolls. This recipe walks you through making those tender, thin sheets at home.

Ingredients

• 150 grams gram flour (besan)
• 300 ml sour plain yogurt
• 450 ml water
• 1.5 teaspoons ginger paste
• 1.5 teaspoons green chili paste
• 0.75 teaspoon turmeric powder
• 1.5 teaspoons salt
• 2 tablespoons oil
• 1.5 teaspoons mustard seeds
• 1.5 teaspoons white sesame seeds
• 1 pinch asafoetida (hing)
• 6 fresh curry leaves
• 6 tablespoons grated fresh coconut
• 3 tablespoons chopped fresh coriander leaves

Instructions

1. In a large bowl, combine 150 grams gram flour, 300 ml sour plain yogurt, 450 ml water, 1.5 teaspoons ginger paste, 1.5 teaspoons green chili paste, 0.75 teaspoon turmeric powder, and 1.5 teaspoons salt. Whisk everything together until there are no lumps and the batter is smooth.
2. Lightly grease and keep ready 4 large, flat stainless steel plates or the back of baking sheets. You will need a smooth, non-porous surface to spread the khandvi batter.
3. Pour the batter into a heavy-bottomed pan or a non-stick pan. Cook on medium-low heat, stirring continuously, making sure the batter does not stick to the bottom.
4. Continue cooking and stirring. The batter will thicken considerably, taking about 8-12 minutes. To check if it's done, spread a small amount on a greased plate. If it sets and peels off easily after 1 minute, it's ready. If not, cook for a few more minutes.
5. Immediately, while the batter is hot, pour a ladleful onto one of the greased plates. Using a spatula or a flat knife, quickly spread the batter into a very thin, even layer. Work quickly as the batter sets fast.
6. Repeat the spreading process with the remaining batter on the other greased plates.
7. Let the spread batter cool for about 5-7 minutes until it is completely set.
8. Once set, cut the sheets lengthwise into 2.5 cm wide strips. Gently roll each strip tightly from one end to the other to form khandvi rolls.
9. Arrange the khandvi rolls neatly on a serving platter.
10. For the tempering, heat 2 tablespoons oil in a small pan. Add 1.5 teaspoons mustard seeds and let them splutter. Then add 1.5 teaspoons white sesame seeds, 1 pinch asafoetida, and 6 fresh curry leaves. Cook for 15-20 seconds until fragrant.
11. Immediately pour the hot tempering evenly over the prepared khandvi rolls on the platter.
12. Garnish with 6 tablespoons grated fresh coconut and 3 tablespoons chopped fresh coriander leaves. Serve immediately.

View the interactive Khandvi recipe