A popular Indian Gujrati snack featuring delicate, rolled gram flour crepes seasoned with a tangy and spicy tempering, perfect for a light yet satisfying bite.
Khandvi
Ingredients
- ¾ cup gram flour
- ¾ cup yoghurt
- 1 cup buttermilk
- 2 tsp ginger-green chilli paste
- Salt to taste
- ½ tsp turmeric powder
For tempering:
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 1 pinch asafetida
- 2 dried red chilli pieces broken
- For garnishing:
- 2 tsp freshly grated coconut
Instructions
- Sieve the gram flour into a glass bowl.
- In a separate bowl, blend the ginger-green chilli paste with a little water to form a smooth mixture.
- Grease the reverse side of a stainless-steel thali or a marble tabletop with a little oil.
- Combine the sieved gram flour with the ginger-green chilli paste, salt, turmeric powder, lemon juice (to taste), and buttermilk, ensuring no lumps form.
- In a thick-bottomed pan, cook this mixture over medium heat, stirring continuously until it thickens into a smooth, thick batter.
- Quickly spread long, thin portions of the hot batter over the oiled, inverted thali or marble tabletop as thinly as possible. Allow to cool, then cut into 2-inch wide strips and roll them tightly, taking care not to break them.
- For the tempering, heat 2 tbsp of oil in a small pan. Add a pinch of asafetida and mustard seeds. Once the mustard seeds start to splutter, pour the tempering evenly over the rolled khandvi.
- Garnish Khandvi with coriander and coconut.
Notes
Ensure the batter is smooth and lump-free before cooking, as this is key to the delicate texture of khandvi. The tempering adds a burst of flavour, so serve immediately after pouring it for the best taste and texture. Khandvi reflects Ayurvedic principles where food should be light on the stomach, easy to digest and balanced in flavours.