Sep 12, 2016

Khandvi ... a Gujarati special

Khandvi is a yummy lip-smacking yet simple snack that belongs to the Gujarati cuisine. A mixture of gram flour and curd mildly spiced with few ingredients. I wasnt aware of this dish till I ended up buying up a small pack at a grocery store in Phili. I should admit it looked cute which was initially the prime reason for me picking it up. Loved the cute look of those rolls. Hurried back to the car and the first thing I did was to open up the pack and taste it. Me and hubby both fell in love with it from the very first bite we took

I was not too much into cooking those days... in fact I was learning the very basics of cooking giving a call to mom or mil whenever I had to try something new :)  When I started venturing more cooking I discovered there were things that I wanted to try and yes this was also in my wish list. I had to give it a try and yes I did

Well the recipe is quite simple but you just have to be quick when working with the batter .... both when cooking the batter and also when spreading it. Once you get the knack of it you can make it in no time. In fact I make small batches so it doesnt take much time

Serves... 2 ppl
Serve option... Warm

This is what u'll need...

Gram Flour - 1/2 cup
Curd - 1/4 cup
Water - 1 cup
Ginger paste - 1 tspn
Green chilly - 1 + 2(for tadka)
Hing / Asafoetida - a pinch
Turmeric powder - 1/2 tspn
Sesame seeds - 1 tspn
Oil - 1 tbspn + 1 tspn(for greasing plates)
Salt to taste

Here is the stir....
  • Measure half a cup of gram flour into a wide bowl
  • Add about 1/4 cup of thick curd into it
  • Season it with salt as per your taste
  • For a little mild spice addition, add a teaspoon of ginger paste and one very finely chopped green chilly
  • Now add a cup of water to the bowl 
  • Add a pinch of asafoetida or hing to the mixture
  • For a little yellow colour add 1/2 a teaspoon of turmeric powder
  • Whisk everything together to form a lump-free batter

  • Pour this entire into a flat bottomed plan and turn on the flame on low
  • Meanwhile grease 2 plates on the back side and keep them ready
  • Keep stirring continuously to avoid the batter from forming lumps or sticking to the bottom of the pan
  • The mixture will start thickening in a few minutes

  • To test if the batter is ready, place a tablespoon of the cooked batter on the greased plate and try to spread it with a flat spatula. I use some clean old unused credit card for spreading the batter quickly and evenly :)
  • Turn off the flame and immediately spoon some mixture onto the greased plate and spread it evenly. Continue with the rest of the batter 

  • When it cools down a little cut it into thick strips say about an inch and a half thick
  • Start rolling each strip from one end and form a log. Do the same with the rest of the batter and shape the khandvis
  • For the tadka, heat a tablespoon of oil to small pan. When the oil is hot enough add sesame seeds and 2 slit green chillies
  • Pour this over the rolled khandvis 
  • Serve warm and enjoy

                                                        • Keep salt on the lower side
                                                        • You can also add a little lemon juice if the curd is not sour enough
                                                        • Green chilli paste can be added instead of chopped ones

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