Indian (Gujarati, Maharashtrian) · snack
Khandvi Delicate rolls of gram flour and curd batter, cooked until thick, spread thin, cut and rolled, then finished with a sizzling mustard and curry leaf tempering. A savory snack from Gujarat, also known as suralichi vadi in Maharashtra.
total 35 min
prep 15 min
cook 20 min
servings 4 Keep this recipe Add a copy of Khandvi to your Saucepan library.
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Back to 4 servings Batter 1 cup besan (gram flour), sifted 0.75 cup plain yogurt or curd, sour is best; or use buttermilk 2 cups water, to thin the batter 1 teaspoon ginger and green chili paste, about 1/2 inch ginger and 1 green chili 0.25 teaspoon ground turmeric 0.5 teaspoon salt, adjust to taste pinch asafoetida (hing) Garnish 2 tablespoons grated fresh coconut, for filling and garnish 2 tablespoons chopped fresh cilantro, for filling and garnish Tempering 1 tablespoon neutral oil, plus a little for greasing 1 teaspoon mustard seeds 8 curry leaves 1 green chili, slit or chopped 1 teaspoon sesame seeds, white
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1 Step 1: Whisk the curd with the water until smooth, then add the ginger-chili paste, turmeric, asafoetida and salt.2 Step 2: Add the besan and whisk until completely lump-free and smooth.3 Step 3: Lightly grease a clean plate, a flat tray or a large steel lid, plus a second surface if you are working in batches.4 Step 4: Pour the batter into a heavy saucepan and cook over low heat, stirring constantly with a wooden or silicone spatula, until it thickens into a smooth, glossy paste that pulls away from the sides, about 15 to 17 minutes.5 Step 5: Test by spreading a spoonful on a greased plate, letting it cool for 30 seconds and trying to roll it; if it sticks or tears, cook a little longer and retest.6 Step 6: Working quickly, spread half to two-thirds cup of batter thinly on each greased surface, aiming for a very thin, even layer.7 Step 7: Let the spread cool for about 5 minutes until set, then sprinkle lightly with the coconut and cilantro if using.8 Step 8: Cut the sheets into strips about 1 to 2 inches wide and roll each strip up tightly, then arrange the rolls on a serving plate.9 Step 9: Heat the oil in a small pan over medium heat, add the mustard seeds and let them crackle, then add the curry leaves and green chili for a few seconds.10 Step 10: Add the sesame seeds and cook until they change color and crackle, then pour the hot tempering evenly over the rolls.11 Step 11: Garnish with the remaining coconut and cilantro and serve.getsaucepan.com/r/71a5a8f2-9699-508d-929a-70c84b81fb5a
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