Khandvi

A mouth-watering traditional Gujarati tea time snack, delicious savoury made with gram flour and buttermilk tempered with asafoetida and mustard seeds and garnished with grated coconut and finely chopped coriander leaves.

Preparation Time: 30 minutes

Cooking Time: 20 minutes
Serves: 4Ingredients and Quantity:Bengal Gram flour (besan)-1 ¼ cups
Sour Buttermilk- 03 Cups
Ginger- One-inch pieces
Green chillies- 02 Nos.
Oil- 02 tablespoons
Salt- to taste
Turmeric powder- ½ teaspoon
Lemon juice- 01 tablespoon

For tempering:

Oil- 02 tablespoons
Asafoetida- A pinch
Mustard seeds- 01 teaspoon

For Garnish:
Coconut grated- 02 teaspoons
Fresh green coriander leaves chopped finely- A few sprigs

Method:

In a bowl ,sieve besan .Grind ginger and green chillies.
Oil the reverse side of a few Stainless steel thalis or marble table top with a little oil.
Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps are formed / remain.
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.
Quickly spread portions of the mixture over the oiled inverted thalis or marble table top as thinly as possible while the batter is still hot.
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.
When they splutter, pour over the pieces.
Serve immediately garnished with grated coconut and finely chopped green coriander leaves.
Goes best with coriander chutney or coriander mint chutney or garlic chutney.

Chef Tips :
Making Khandvi is an art. It takes some practice to get the correct consistency after cooking. Try out making a small portion first.
You may also add curry leaves and finely chopped green chillies in the tempering.