Soft whisper thin rolls that melt in your mouth. Khandvi used to be my grandfather’s favorite… and always remind me of him 🙂
These days there are many quick fix microwave recipes for making them, however, I learnt to make these the old school way from my mom.
A trifle intimidating at first try…if you follow the steps carefully, you’ll soon master making them.
- 1/2 cup besan
- 2 cups thin yoghurt
- 1/4 tsp turmeric
- Salt to taste
Mix the above ingredienrs to make a smooth batter and strain it to ensure you have no lumps.
Cook in a thick bottomed pan stirring constantly on medium low heat till it just starts to come away from the sides of the pan. Be careful not to over cook.
It takes me about 12 min to reach that stage. To test if your khandvi batter is ready…spread a tsp on your thali/counter and check after 2-3 minutes. If it allows peeling…it’s ready to be spread into thin sheets.
Spread the batter immediately on greased thalis or kitchen countertop using a knife. I use my silicon mats which prove very effective Try to spread it as evenly and thinly as you can. This step will require some practice.
Allow to cool. Then using a knife cut the sheets into strips
Now, start rolling the strips into little roll ups.
Stack them next to each other on your serving platter.
Garnish with grated coconut and chopped fresh dhania.
Season with a tempering of rai, karipatta and green chillies. You can add some sugar and lemon juice to the tempering if you like.