Khandvi

Name: Khandvi
Total time: 3600 s
Yield: approx 250 gms
Cuisine: American
Ingredients: 1 bowl besan/ gram flour; 2 bowl water; 1/2 bowl sour curd; 1/2 tsp turmeric powder; Pinch asafoetida (optional); to taste Salt; For tempering:; 1/2 spoon sesame seeds/till; 1/2 spoon mustard seeds; Pinch cumin seeds; 8-10 curry leaves; 2 slited/chopped green chillies; 5-8 spoon oil; For garnish:; 2 spoon chopped fresh coriander leaves; 1 spoon shredded Coconut (fresh or dry); To spread:; as needed Oil greased plates

Vaishali Mitul Sheth @cook_12229425

A-2, 43 Arjun Tower, Nr. C.P.Nagar, Ghatlodiya, Ahmedabad-380061

#goldenapron
Gujarati's all time favorite farsan/snack... yummy and loved by all...it is a super soft and mouth melting besan rolls.. tempered with sesame seeds, shredded Coconut, mustard seeds..and lot more..

Vaishali Mitul Sheth @cook_12229425

A-2, 43 Arjun Tower, Nr. C.P.Nagar, Ghatlodiya, Ahmedabad-380061

Saved

Ingredients

1 hour

approx 250 gms

1 bowlbesan/ gram flour
2 bowlwater
1/2 bowlsour curd
1/2 tsp turmeric powder
Pinchasafoetida (optional)
to tasteSalt
For tempering:
1/2 spoonsesame seeds/till
1/2 spoonmustard seeds
Pinchcumin seeds
8-10curry leaves
2slited/chopped green chillies
5-8 spoonoil
For garnish:
2 spoonchopped fresh coriander leaves
1 spoonshredded Coconut (fresh or dry)
To spread:
as neededOil greased plates

Saved

Steps

1 hour

1

Mix besan, curd, water, turmeric powder and salt to taste properly and blend it with hand blender..mix it till all the lumps are dissolved..and batter is smooth and flowing.
2

Then make ready oil greased thali/plate/back side of baking tray..
3

Pour the batter in heavy bottom pan, switch on flame and put gas on low flame, stir it continuously. After some time when the batter is heated the lump will start forming but stir it continuously so lump don't form.
4

Tip: if you want different colors of khandvi rolls you can add beet root juice, for pink khandvi rolls- spinach and coriander juice for green khandvi.. don't add turmeric powder..
5

The batter will thicken..keep stirring, do not let the batter stick on bottom, then do the plate test, put half spoon cooked and thicken batter on plate spread it and let it cool for minute. Then try to roll it..if it break then the batter needs to be cooked more..
6

After the batter thicken and cooked.. take a greased plate pour batter on it and start spreading batter thinly and evenly with spatula.. do this quickly if the batter will cool down it will not spread thinly..
7

Tips: if you want flavored khandvi..you can spread mint chutney on spread batter, you can spread out and red chilli paste, you can spread shredded Coconut and coriander stuff..and then roll it..
8

Let the batter cool for 1 to 2 minutes.. then from the edge start making rolls gently..cut the rolls in 1 and 1/2 inch size.
9

Put all rolls in a plater..or bowl..
10

Lastely for tempering: heat oil, put mustard seeds let it crackle, then add cumin seeds, sesame seeds, let it crackle add chopped green chillies and curry leaves and temper on khandvi rolls..
11

Garnish with shredded Coconut and fresh chopped and washed coriander leaves...serve it hot or cold to your loved ones..