Serves: 1 to 2 People
Preparation Time in Microwave Oven Method: 10 to 12 Minutes
Preparation Time in Stove Top Method: 15 to 20 Minutes (depending on how long it takes the batter to cook)
Gram Flour(Besan) : Yogurt/Buttermilk = 1 : 3
Gram Flour (Besan or Kadala Maavu) – 1/4 cup
Yogurt (Should be sour) – 3/4 cup
Asafoetida (LG Powder or Hing) – 1/4 tsp
Turmeric Powder – 1/4 tsp
Salt – to taste
Sugar – a pinch
Ginger – 1/4 inch piece (Optional)
Green Chilli – 1/2 no (depends on spiciness desired) (Optional)
Lemon Juice – 1/2 tsp (Optional, only if the yogurt is not sour enough)
Oil – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds (Jeera) – 1 tsp
Green Chilli – 1 no (chopped finely)
Chopped Cilantro (Coriander) Leaves – 1/4 cup
Grated Coconut – 1 tsp
Special Items Required
Parchment Paper or Aluminium Foil or greased plate.
Preparing the batter – 1 to 2 minutes
- Whisk the yogurt and keep aside.
- If using ginger and green chilli in the batter, make a fine paste out of them.
- Mix the dry ingredients (gram flour, turmeric powder, asafoetida, salt and sugar) in a bowl.
(Note: If preparing in the microwave oven, mix the ingredients in a microwave safe bowl as you can use the same bowl to cook the batter)
- Add the whisked yogurt, ginger and green chilli paste and the lemon juice (if using) to the bowl and whisk well to form smooth batter.
Cooking the batter – 5 to 10 minutes
- Heat the batter in the microwave for about 2 minutes at high heat.
- Stir the batter to bring the lower portion of the batter on the top to evenly heat the batter.
- Heat the batter in the microwave again for another 1 or 2 minutes until the batter becomes thick.
(Consistency Checkpoint: The batter should be somewhat cooked and thick and start to have a shine on its surface.)
(Note: For larger quantities you will have to heat for much longer time checking the consistency every 2 or 3 minutes until you reach the checkpoint.)
- Pour the batter into a non stick saute pan.
- Heat the batter on low flame, stirring continuously, until all the water has been evaporated and the batter becomes thick.
(Consistency Checkpoint: The batter should be somewhat cooked and thick and start to have a shine on its surface and begins to move as one big ball.)
Spreading the batter – 1 to 2 minutes
Parchment Paper or Aluminium Foil Method:
- Once the batter is done, spread it on one portion of a long sheet of parchment paper or aluminium foil. Fold the unused part of the sheet over the batter, such that the batter is sandwiched between the two folded sides of the sheet.
- Roll over the folded sheet with a rolling-pin to spread the batter evenly, into a very thin layer.
- Let cool.
(Note: You get the best results with parchment paper as it does not tear like aluminium foil does.)
Plate or Thali Method:
- Once the batter is done, spread it on a greased thali (plate) in an even, thin layer.
Note: Use as many greased thalis as required as per the quantity of the batter.
- Let cool.
Preparing the Khandvi – 2 to 3 minutes
- Once the batter is cooled, cut the batter layers into 1 inch wide strips.
- Roll each strip neatly.
- Place in a serving dish and keep aside.
- In a small pan, heat the oil.
- Add mustard seeds to the oil.
- Once the mustard seeds start to splutter, turn off the heat add the cumin seeds and green chilli.
- Pour the tempering mixture over the khandvi rolls.
- Season the khandvi with chopped cilantro leaves and grated coconut.
- You can serve this dish as an appetizer.
- Usually this dish is served alone without any accompaniments, but you can serve it with chutneys like Green Chutney (made with Cilantro leaves) and Sweet Date Chutney.
Khandvi is a typical Gujarati dish, however, it is also prepared in the same way in Maharashtrian cuisine, and is called Surali Wadi.