Gujarati Khandvi

Name: Gujarati Khandvi
Total time: 1800 s
Yield: 3 people
Cuisine: Indian
Ingredients: 1 cup gram flour; 1 cup curd; 2 cups water; 1/2 tbsp ginger paste; 1/2 tbsp green chilli paste; 1 tbsp salt; 1/4 tbsp turmeric; 2 tbsp oil; 1 tbsp sesame seeds; 1/2 tbsp mustard seeds; 3-4 green chillies (seeded and finely chopped); 10-15 curry leaves; 1/2 cup coconut, grated; 4 tbsp finely chopped coriander leaves; 1 small pinch salt

Isha Mallika @cook_24488267

It is a mouth watering traditional Gujarati snack prepared with gram flour and curd and seasoned with sauteed sesame seeds and few other spices. And the simpler Khandvi is to cook, it's even more interesting and intricate to look at.
#myfirstrecipe

Isha Mallika @cook_24488267

Saved

Ingredients

30 minutes

3 people

1 cupgram flour
1 cupcurd
2 cupswater
1/2 tbspginger paste
1/2 tbspgreen chilli paste
1 tbspsalt
1/4 tbspturmeric
For Seasoning:
2 tbspoil
1 tbspsesame seeds
1/2 tbspmustard seeds
3-4green chillies (seeded and finely chopped)
10-15curry leaves
1/2 cupcoconut, grated
4 tbspfinely chopped coriander leaves
1small pinch salt

Saved

Steps

30 minutes

1

Take gram flour, curd and water in a large bowl and add ginger paste and green chilli paste to it.
2

Add salt and turmeric in the mixture and mix properly to make smooth batter using a hand blender.
3

Now pour this mixture and while pouring strain it so that all the lumps get removed.
4

Cook the batter on slow flame till it gets nicely thick.
5

Just keep mixing the batter by using a flat spatula or a whisk. Continuously scrape it's sides otherwise lumps will form in this.
6

Keep whisking inside the pan on all sides to get that nice bright yellow colour like a very thick custard.
7

Prepare a simple stainless steel plate or spread it over a countertop by putting the batter over the top of the plate and spreading it using the backside of the knife. Leave it for 5 minutes.
8

For the tempering, heat up the oil, put mustard seeds, green chillies, curry leaves. Toss them and add freshly grated coconut and a pinch of salt and sprinkle this tempering on the top of khandvi.
9

Using a knife at an approximate distance of 1- 1.5 inch, cut long strips.
10

Make rolls and drizzle the leftover garnish on the top and the beautiful stack of Khandvi is ready.
11

Now serve this delicacy in a plate alongside a chutney of your choice (preferably green chutney).