GUJARATI KHANDVI

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Khandvi is also one of the types of Farsaan that can be eaten as a breakfast or as an accompaniment during lunch or dinner. You can serve Khandvi with Coriander and Mint Chutney or Kairi or Dhaniya ki Chutney.



Ingredients

  • Besan / Chickpea flour - 1/2 cup
  • Buttermilk - 2 cups I used Amul masala chaas. You can also use plain buttermilk or a mixture of 1 cup curd and 1 cup water
  • Turmeric powder - 1/2 tsp
  • Salt to taste
  • Ginger and green chilli paste - 1 tsp
  • Lemon juice - 2 tsp
  • Oil - 2 tsp
  • Sarson / Mustard seeds - 1/2 tsp
  • Til / Sesame seeds - 1/2 tsp
  • Asafoetida / Heeng - 1/4 tsp
  • Curry leaves - 8-10
  • Green chilli - 2 slits into halves
  • Fresh coriander - 1tsp chopped
  • Fresh coconut - 2 tsp grated

Instructions

  1. Mix Besan, buttermilk, salt, turmeric powder, ginger and green chilli paste and lemon in a bowl.
  2. Take care not to form any lumps.
  3. If a few lumps are there, just strain the mixture through a sieve.
  4. Grease a smooth work surface very lightly. (I used my kitchen counter. You can also grease the backside of steel plates or a baking tray. )
  5. Heat the mixture on medium heat till it thickens to the right consistency. ( It will take approx 8-10 minutes. To test if the mixture is done, pour a drop of it on a plate and spread it a little bit and let it cool. Now try to roll it. If it rolls, the mixture has reached the right consistency. Otherwise, keep cooking it a little more. )
  6. Keep mixing continuously otherwise the mixture will burn from the bottom.
  7. Pour the mixture on the greased platform.
  8. Quickly spread the mixture in a thin layer using a spatula or spoon.
  9. Let it cool for a few minutes.
  10. Cut into thin strips. ( If you are a maniac like me, use a ruler to get equal size stripes 🙂 )
  11. Roll the stripes.
  12. For tadka
  13. Heat oil in a pan.
  14. When the oil is hot, add mustard seeds.
  15. When the seeds start crackling, add sesame seeds, hing, curry leaves and green chilli.
  16. Pour the tadka over the khandvis.
  17. Garnish with fresh coriander and grated coconut.