Khandvi Recipe - Melt in mouth snack from Gujarat.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Gram flour (besan), Yogurt

Cuisine : Gujarati

Course : Snack

Khandvi

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Khandvi Recipe - How to make Khandvi

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Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Gram flour (besan) 1 1/4 cups

  • Yogurt 1 cup

  • Ginger one-inch pieces

  • Green chillies 2

  • Oil 4 tablespoons

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Lemon juice 1 tablespoon

  • Asafoetida a pinch

  • Mustard seeds 1 teaspoon

  • Coconut scraped2 teaspoons

  • Fresh coriander leaves chopped a few sprigs

Method

Step 1

Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water.

Step 2

Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.

Step 3

Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready.

Step 4

Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot.

Step 5

When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds.

Step 6

When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.

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