Tuesday, January 08, 2013

Khandvi-the gujarati saviour

Its a very old post, may be a 6 month old. This recipe had completely gone out of my mind. I remember when my husband posted and tagged me on a picture of my khandvies on facebook, one of my old friends texted me to mail her my recipe as her mother in law loves khandvis and she was willing to impress her (a very basic mind of a newly wedded bride)


I- The Rolls
Gram Flour (Besan) - 1 Cup
Fresh curd 1 cup mixed with 1 1/2 cup water
Lemon juice - 1 tsp.
Ginger chilli paste - 2 tsp.
Turmeric powder - 1/2 tsp.
Asafoetida - a pinch
Salt to taste
Oil - for frying and greasing

II- Tempering
Mustard seeds - 1 tsp.
Asafoetida - 1/4 tsp.
Curry leaves - 5-6
Green chillies slit and cut into 1" pieces

III- Garnish
Fresh grated coconut - 2 tbsp.
Chopped coriander - 2 tbsp.


1. Grease 3 thalis on the inverted back surface.

2. Mix the gram flour, curd-water, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt together in a deep non stick pan and mix well to make a smooth batter, make sure there are no lumps

3. Cook on a low flame, and keep stirring continuously

4. After 8-10 minutes it will start getting thick and stir vigorously

5. Drop a dollop of batter on a flat surface and wait for a few seconds and try to roll up, if it doesn't then cook for another few minutes, repeat to check the doneness later.

6. Quickly spread a spatula full batter (8" wide at least) evenly on the greased thali and wait for few seconds to dry. Similarly spread the remaining batter on the other thalis as well
(Keep the spreadings thin as possible)

7. Now with a knife make vertical cuts on the dried batter at every 3"

8. Now roll up the strips gently one by one and set them in the box or whatever you want to serve them on and keep aside.(that's not all)

9. Just before serving, heat the oil in a pan (I use a tadka pan especially for such small purposes)

10. Add the mustard seeds, when the seeds crackle, add asafoetida, curry leaves and green chillies and saute on a low flame for a few seconds

11, Pour the tempering over the khandvis and garnish with coconuts and coriander

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