Khandvi (Gujarat)

When people said Khandvi is a melt in mouth recipe, it was difficult for us to digest. Maybe it was due to the effect of name that gives on the food. Though the name is a bit tough to bite, the food was really wonderful when tasted. The food is mostly consumed by the people of Gujarat, yet it is available throughout India or at least throughout Western India.

Ingredients

Besan 1 cup

Curd ¾ cup

Ginger paste 1 teaspoon

Green chili paste 1 teaspoon

Turmeric powder ¼ teaspoon

Asafetida 1 teaspoon

Grated coconut 2 tablespoons

Chopped corriender leaves 2 tablespoons

Mustard seeds 1 teaspoon

Sesame seeds ½ teaspoon

Curry leaves 3 to 5

Dry red chilies 4

Vegetable oil 2 tablespoon

Water 1 cup

Salt to taste

Method §  Beat besan, curd, pastes of green chili and ginger, turmeric powder, ½ teaspoon asafetida, and salt to a smooth paste. §  Pour the paste to a non-stick pan and cook for 8 to 9 minutes; stir well while cooking to avoid lumping. §  Grease reverse side of 4 plain steel plates using vegetable oil and spread the cooked mixture to a thin layer using a spatula. §  Once you finish spreading batter on all you’re the 4 plates, start rolling up the cooled batter from the first plate to the last like Swiss rolls. §  Cut each big roll to 1” size small rolls and arrange them on a serving plate; and leave it aside §  Heat oil on a frying pan; add mustard seeds to crackle; add sesame seeds, remaining asafetida, curry leaves, and red chilies and stir for 30 to 40 second in low flame. §  Pour the tampering over Khandvi that you have arranged on serving plates. §  Garnish with grated coconuts and coriander leaves. §  The dish is best served with tamarind jaggery sauce. It can also go well with tomato sauce or coconut chutney. §  If the curd is not sour enough, add a pinch of citric acid crystals to the mixture.