Mastering Khandvi: A Quick and Simple GuideVeg

1

In a bowl, combine 1 cup sour curd, 1 cup gram flour (besan), 2 inches of ginger & 2 green chillies (made into a paste), salt to taste, 1/2 tsp sugar, and 1/2 tsp turmeric powder.

2

In a bowl, combine 1 cup sour curd, 1 cup gram flour (besan), 2 inches of ginger & 2 green chillies (made into a paste), salt to taste, 1/2 tsp sugar, and 1/2 tsp turmeric powder.

3

Whisk everything thoroughly to ensure there are no lumps.

4

Whisk everything thoroughly to ensure there are no lumps.

5

Add 2 cups of water and mix until you achieve a smooth, liquidy batter.

6

Add 2 cups of water and mix until you achieve a smooth, liquidy batter.

1

Strain the batter into a non-stick pan.

2

Strain the batter into a non-stick pan.

3

Cook over low heat, stirring continuously for about 20-25 minutes. This constant stirring is crucial to prevent lumps and ensure the besan is perfectly cooked.

4

Cook over low heat, stirring continuously for about 20-25 minutes. This constant stirring is crucial to prevent lumps and ensure the besan is perfectly cooked.

5

The batter is ready when it thickens and achieves a slight, glossy shine.

6

The batter is ready when it thickens and achieves a slight, glossy shine.

1

Immediately pour a portion of the hot batter onto the backside of a clean tray or plate.

2

Immediately pour a portion of the hot batter onto the backside of a clean tray or plate.

3

Use a scraper or spatula to spread it into a thin, even sheet as quickly as possible (before it sets in the pan).

4

Use a scraper or spatula to spread it into a thin, even sheet as quickly as possible (before it sets in the pan).

5

Repeat the process with the remaining batter on other trays and let them rest for 10-12 minutes to cool and set.

6

Repeat the process with the remaining batter on other trays and let them rest for 10-12 minutes to cool and set.

1

Once set, trim the edges if necessary and make straight cuts about 3-4 inches wide.

2

Once set, trim the edges if necessary and make straight cuts about 3-4 inches wide.

3

Gently roll each strip from one end to the other to create the signature Khandvi rolls.

4

Gently roll each strip from one end to the other to create the signature Khandvi rolls.

1

Heat 2-3 tbsp of oil in a pan over high heat.

2

Heat 2-3 tbsp of oil in a pan over high heat.

3

Add 1/2 tsp mustard seeds, 1-2 chopped green chillies, a pinch of asafoetida (hing), and 1/2 tsp white sesame seeds.

4

Add 1/2 tsp mustard seeds, 1-2 chopped green chillies, a pinch of asafoetida (hing), and 1/2 tsp white sesame seeds.

5

Add 8-10 curry leaves and immediately pour this hot tempering over the rolled Khandvis.

6

Add 8-10 curry leaves and immediately pour this hot tempering over the rolled Khandvis.

7

Garnish with freshly grated coconut and chopped coriander before serving.

8

Garnish with freshly grated coconut and chopped coriander before serving.