Khandvi

Name: Khandvi
Cuisine: Indian
Ingredients: 1/2 cup Gram Flour (besan/chickpea flour); 1 cup Sour Buttermilk; 1/4 teaspoon Turmeric Powder (haldi); as per taste Salt; For seasoning-; 1 teaspoon Sesame Seeds (til); 1/2 teaspoon Mustard Seeds; 1/2 teaspoon Cumin Seeds; 1-2 Green Chillies, seeded and finely chopped; 10-15 Curry Leaves; 2 tablespoons Scraped Coconut; 4 tablespoons finely chopped Coriander Leaves; 2 tablespoons + 2 teaspoons Oil

Jyoti Bachani @cook_23072496

Siddipet

#happyhours #ilovecooking
is a mouth watering traditional Gujarati snack prepared with gram flour and buttermilk and seasoned with sautéed sesame seeds and few other spices. It’s not only easy to make but healthy as well because it just involves steaming gram flour and buttermilk and does not require any other complex cooking techniques. However, you need some basic cooking knowledge to make the khandvi. The simple yet aromatic seasoning of sauteed cumin, mustard, curry leaves, coriander and coconut makes it simply irresistible.This step-by-step photo recipe also provides two different ways to make it.

Jyoti Bachani @cook_23072496

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Ingredients

1/2 cupGram Flour (besan/chickpea flour)
1 cupSour Buttermilk
1/4 teaspoonTurmeric Powder (haldi)
as per tasteSalt
Forseasoning-
1 teaspoonSesame Seeds (til)
1/2 teaspoonMustard Seeds
1/2 teaspoonCumin Seeds
1-2Green Chillies, seeded and finely chopped
10-15Curry Leaves
2 tablespoonsScraped Coconut
4 tablespoonsfinely chopped Coriander Leaves
2 tablespoons + 2 teaspoons Oil

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Steps

1

Take gram flour, buttermilk, turmeric powder and salt in a large bowl. Mix properly and make smooth batter using a hand blender. Grease a large plate or back side of a thali or an aluminum foil with cooking oil and keep aside.
2

Pour batter into a heavy bottomed pan or a kadai and cook on low flame.
3

Keep stirring constantly to avoid lump formation.
4

Cook until mixture becomes thick and does not taste raw. It will take approx 8 minutes. (Time may vary depending on the thickness of pan and quantity of batter
5

Transfer a large spoonful of batter over previously greased plate or thali. Spread batter in a thin layer with the backside of a flat spoon or a spatula. Depending on the quantity of the batter and size of a plate, you may need 2-3 plates to spread the whole batter.
6

Let it cool for 3-4 minutes. Once cooled, place straight cuts using a knife and make 2″ wide strips
7

Carefully roll each strip into a roll (like a swiss roll) and transfer them to a serving dish.
8

Pour prepared seasoning over khandvi rolls.
9

Sprinkle shredded coconut and chopped coriander leaves. Serve it with a spoonful of green coriander chutney or garlic chutney.