Khandvi is a savory snack from the Indian state of Gujarat. It is yellowish in color and having the appearance of tightly rolled bite-sized pieces. It is primarily made of gram flour and yogurt/dahi/curd which is slowly cooked into a paste. The mixture is then spread out to cool, cut, and rolled into cylindrical shapes. The mild taste and soft texture make it is a popular snack amongst adults and children alike. It is readily available across India, and has become a very popular snack item. It is commonly eaten as an appetizer or as a snack food on its own. In other parts of India, this popular dish is also known as Suralichi vadi or Patuli
Many people choose to buy it from local sweet or savory shops rather than preparing it at home, since preparing at home is perceived to be a laborious task. However, making Khandvi at home is not difficult at all, and is in fact quite simple with the most minimal of ingredients.
Serves : 4 Servings
Gram flour (besan/chickpea flour) – 1 cup
Sour curs – 1 cup
Water – 1 1/2 cup
Salt to taste
Pinch of Turmeric powder
Chili powder – 1 tsp
Oil – tbsp
Whole red chili – 1-2
Mustard seeds – 1 tsp
Curry leaves – 5 to 6
Sesame seeds – 1 tsp
Cilantro – 2 tsp
Dry shredded coconut – 2 tsp
Aluminum foil for spreading khandvi
Oil for greasing foil.
1. Take curd in a bowl. Add water, Chick pea flour, chili powder and turmeric powder. Mix properly and make smooth batter using blender. Grease Aluminum foil or back side of thali with cooking oil and keep aside.
2. Pour batter into a heavy bottomed pan or kadai and cook on low flame.
3. Keep stirring constantly to avoid lump formation.
4. Cook until mixture becomes thick. It will take approx 8-10 minutes.
5. Transfer a large spoonful of batter over previously greased foil. Spread batter in thin layer with the help of back flat spatula.
6. Let it cool for 2-3 minutes. Make a straight Cut using knife and make wide strips.
7. Carefully roll each strip into roll and transfer to a serving plate.
8. Heat oil in a pan. Add mustard seeds, curry leaves, sesame seeds and Whole red chili. Let it crackle.
9. Pour this over khandvi arranged in serving tray.
10. Garnish it with cilantro and coconut.
Note:- To check whether batter is cooked, spread small amount on a small plate, leave it for few seconds or so and then try to peel it. If it peels out easily, batter is ready.
Serve with mint chutney or mithi chutney.