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Swirl some, Roll some- Khandvi
Soft and smooth, light and spicy- the Khandvi will slide itself off the plate and just, slide all the way. (dramatic pause)
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Prep Time 10 minutes
Cook Time 8 minutes
Passive Time 2 minutes
Servings
Ingredients
For Khandvi
Spices
For garnish
Prep Time 10 minutes
Cook Time 8 minutes
Passive Time 2 minutes
Servings
Ingredients
For Khandvi
Spices
For garnish
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Grease a piece of aluminum foil with oil and keep aside. (serving plate size)
  2. Sift the besan in a bowl.
  3. Add salt, asafoetida, turmeric powder and ginger paste. Mix it well.
  4. Add sour yogurt and lemon juice.
  5. Mix it using wire whisk and make thick paste.
  6. Add enough water, make lump free batter.
  7. 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.
  8. Cook it till it gets thick (around 5-6 minutes).
  9. Remove from heat and rush to spread the batter on prepared foil with the back of spatula.
  10. Make a thin layer. If you spread it too thick, it may be too hard to roll, so work quick and work thin.
  11. Let it cool for 3-4 minutes.
  12. Using a sharp knife, slice 1 ½ inch wide strips.
  13. Carefully roll each strip and gently transfer to a plate.
  14. Heat the oil in a small pan on medium heat.
  15. Add mustard seeds- let them pop. Then add cumin seeds and let them sizzle.
  16. Add the sesame seeds.
  17. Add chopped green chilies and curry leaves and turn off the heat.
  18. Using a spoon, drop seasoning on each khandvi.
  19. 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.

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