Khandvi is a delicate, savory snack from the western Indian state of Gujarat, made with gram flour and yogurt, rolled into bite-sized pieces, and seasoned with a tempering of mustard seeds and coconut.
Khandvi Recipe
Khandvi is a popular and savory snack hailing from the western Indian state of Gujarat. It is known for its delicate, melt-in-the-mouth texture and a delightful balance of flavors. This gluten-free dish is made from besan (gram flour) and yogurt, resulting in a unique, rolled, and bite-sized treat that's perfect for snacking or serving as an appetizer.
Ingredients
For the Khandvi Batter:
- 1 cup Gram Flour (Besan)
- 1 cup Sour Yogurt
- 3 cups Water
- 1/4 teaspoon Turmeric Powder
- a pinch Asafoetida (Hing)
- 1 teaspoon Ginger-Green Chili Paste
- to taste Salt
For the Tempering:
- 1 teaspoon Mustard Seeds
- 1 teaspoon Sesame Seeds
- 2 Green Chilies slit
- 10-12 Curry Leaves
- 2 tablespoons Grated Fresh Coconut
- 2 tablespoons Chopped Fresh Coriander
- 2 tablespoons Oil
Instructions
Prepare the Batter:
- In a large bowl, whisk together the gram flour, sour yogurt, water, turmeric powder, asafoetida, ginger-green chili paste, and salt until smooth, ensuring there are no lumps.
- Transfer the mixture to a heavy-bottomed non-stick pan.
Cook the Batter:
- Cook the batter on low heat, stirring continuously to prevent lumps from forming. The batter will gradually thicken and become a smooth paste.
- The batter is ready when it’s glossy and thick enough that a spoonful spread on a flat surface does not spread out.
Spread the Khandvi:
- Quickly spread portions of the mixture over a greased inverted plate or a smooth counter-top, using a flat spatula. Spread it as thinly as possible.
- Allow the spread batter to cool for about 5-10 minutes.
Shape the Khandvi:
- Once cooled, cut the batter into strips (about 2 inches wide).
- Carefully roll each strip into tight rolls. Arrange the rolls on a serving platter.
Prepare the Tempering:
- In a small pan, heat oil and add mustard seeds. Once they crackle, add sesame seeds, green chilies, and curry leaves. Sautรฉ for a few seconds until aromatic.
Garnish and Serve:
- Pour the tempering over the rolled khandvi.
- Garnish with grated coconut and chopped coriander leaves.
- Serve the khandvi at room temperature.
Tips and Information
Conclusion:
Khandvi is a delightful and savory snack that showcases the culinary richness of Gujarat, India. Its soft, rolled texture and harmonious blend of flavors make it a favorite among snack enthusiasts. Whether enjoyed as a light bite with tea or served as an appetizer, Khandvi continues to be a cherished dish that represents the diversity and creativity of Indian cuisine.Tips and Overview
- Batter Consistency: Getting the right consistency of the batter is crucial; it should be lump-free and smooth.
- Speed is Key: You must spread the batter quickly before it starts setting. Working fast is essential.
- Thickness: The batter should be spread as thinly as possible for the best texture.
- Cooling Time: Allow the spread batter to cool just enough so that it’s easy to roll without breaking.
- Uniform Strips: Cut the strips evenly to ensure uniform rolls.
- Serving: Khandvi is best enjoyed fresh, but can be refrigerated for a day or two. Bring to room temperature before serving if chilled.
