Khandvi

Today i am going to take you to journey of making Khandvi in Gujarat and Surali Chya Vadya in Marathi is a famous Western India dish. It is made from chickpea flour, sour buttermilk, spices and is similar to savory swiss roll. The mixture is then cooked slowly, spread out thinly on sheet and cut, rolled into scroll shaped. It is said to be difficult to make khandvi and many of you would have only relished in Savoury and sweets shops.

Khandvi was my mum's signature dish. Whenever we used to host dinner or lunch khandvi has to be star dish as in our circle she was the only one who used to make yummy and mouth melting khandvis. She used to say the secret of making best khandvi lies in three factors, proportion of flour and liquid, no lumps and slowly cooked and last timing.

So all those who are intimated or lured to make khandvi here is the recipe which will help you to make lovely tasty khandvi's at home with no fuss or difficult. Just few things to keep in mind i.e. cook the paste slowly, have patience and quick in spreading.

Now a days cooking has become quick all thanks to microwave and you can also make khandvi in MW it is much quicker and saves times and also it makes easy for you as you dont have to keep stirring and cooking the paste very carefully. The main technique is even spreading of the paste to get perfect rolled khandvi. Even mine sometimes is not even but never mind the taste is still the same.

• Preparation time : 30 mins
• Cooking time : 10 mins
• Ingredients:
• 1 cup chick pea flour (Besan)
• 3 cups butter milk (not very thin)
• salt as per taste
• 1/4 tsp haldi
• 1 tsp red chilli powder
• 1 tsp sugar
• For tempering:
• 1 tbsp oil
• 1 tsp gingelly seed ( til)
• 1 tsp mustard seeds (rai)
• 1 tsp fine chopped chilies

1 sprig curry leaves (metha neem)

For Garnishing:

Grated coconut

Chopped coriander

Method:

Combine besan, buttemilk, salt, sugar and spices in heavy bottom pan or nonstick pan to make a smooth paste.

Cook on slow flame while stirring continuously to avoid lumps formation. Cook till it thickens about 8 - 10 mins.

Grease plate or sheet with oil and spread the batter with the flat spoon and wait to cool. or

Spread the batter on plastic sheet with the help of flat spatula. Take care to spread it even and be quick in spreading as it cools very quickly.

When cool cut the khandvi as shown in the image Approx 11/2" wide strips.

Roll up gently taking care not to break the roll.

For tempering : Heat oil in pan and add the mustard seeds.

When the seeds crackle add chillies, curry leaves and til.

Pour over khandvi and garnish with gradted coconut and coriander leaves.

Note:

Test by spreading on plate it it cools and rolls means ready.

If it falls like ribbon the khandvi batter is ready

Here my recipes goes to Gayatri's WTML