Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1 cup sour yogurt
- 1 cup water
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafoetida
- 1/4 cup chopped coriander leaves
- 1 tbsp grated coconut (optional)
Special equipment needed: None
Step-by-step instructions:
a. In a mixing bowl, whisk together gram flour, sour yogurt, water, ginger paste, green chili paste, turmeric powder, and salt to make a smooth batter.
b. Heat a non-stick pan over medium heat and pour the batter into it.
c. Keep stirring the batter continuously with a spatula until it thickens and starts leaving the sides of the pan. This should take around 10-12 minutes.
d. Once the batter thickens, immediately pour it onto a greased flat surface like a steel plate or a marble slab.
e. Spread it evenly with a spatula and let it cool for 5-10 minutes.
f. Once the batter cools down, cut it into thin strips using a knife or a pizza cutter.
g. Roll each strip tightly and place it on a serving plate.
h. In a small pan, heat oil and add mustard seeds, cumin seeds, and asafoetida. Let them crackle for a few seconds and then pour this tempering over the rolled khandvi.
i. Garnish with chopped coriander leaves and grated coconut (optional).
20-25 minutes
5. Temperature: Medium heat
Serving size: 2-3 people
Nutritional information:
- Calories: 150
- Fat: 8g
- Carbohydrates: 15g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Sour yogurt can be substituted with regular yogurt or buttermilk.
- Ginger paste and green chili paste can be substituted with freshly grated ginger and finely chopped green chilies.
- Mustard seeds and cumin seeds can be substituted with any other whole spices of your choice.
Variations:
- Khandvi can be made with different fillings like grated coconut, chopped nuts, or paneer.
- You can also add some lemon juice and sugar to the batter for a tangy-sweet flavor.
- Instead of coriander leaves, you can use chopped mint leaves or curry leaves for a different flavor.
Tips and tricks:
- Keep stirring the batter continuously while cooking to avoid lumps.
- Use a non-stick pan to prevent the batter from sticking to the bottom.
- Spread the batter thinly and evenly on the plate to get thin and smooth khandvi rolls.
- Use a sharp knife or a pizza cutter to cut the khandvi into strips.
Storage instructions: Khandvi can be stored in an airtight container in the refrigerator for up to 2-3 days.
Reheating instructions: Khandvi can be reheated in the microwave or on a non-stick pan over low heat.
Presentation ideas: Serve khandvi on a plate garnished with coriander leaves and grated coconut.
Garnishes: Chopped coriander leaves and grated coconut.
Pairings: Khandvi can be served with green chutney or tamarind chutney.
Suggested side dishes: Khandvi can be served as a snack or appetizer on its own.
Troubleshooting advice:
- If the batter becomes too thick, add some water to thin it out.
- If the khandvi rolls break while rolling, the batter might be too thick or the rolls might be too thick.
Food safety advice:
- Make sure to use fresh ingredients and clean utensils while preparing the khandvi.
- Store the khandvi in the refrigerator to prevent bacterial growth.
Food history: Khandvi is a popular snack from the state of Gujarat in India.
Flavor profiles: Khandvi has a tangy and spicy flavor with a hint of sweetness.
Serving suggestions: Serve khandvi as a snack or appetizer.
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Region: Indian