Khandvi is popular snack recipe from Gujarat (a state of India). It is made from besan or gram flour and sour yogurt. And the tempering is added on top at end which takes the dish to another level.
There are two things make this khandvi so tasty. One is the sour yogurt. If your yogurt is not sour then add more lemon juice. And second is the tadka, without tadka khandvi tastes bland.
If making it for first time, you might get fail. But I have mentioned possible tips and tricks in the instructions. Remember practice makes man perfect. Always start with smaller batch. By saying that I do not want to scare you, be brave, read recipe thoroughly and try it. I am sure you will get success.
Besan (Chickpea flour) – ½ cup
Turmeric powder – ¼ teaspoon
Red chili powder
Curd half cup
Ginger and green chili paste
Asafetida (Hing) – a pinch
Dry red chili
Chopped Coriander leaves
Grated fresh coconut.
Take besan in a bowl , add water and curd.
Add ginger and green chili paste, Pinch of turmeric powder, salt as per tatse, pinch of red chili powder.
Mix the batter well into a running consistency.
Add batter to the kadhaai and turn the heat to low. Keep stiring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps. Cook it till it gets thick, it might take approximately 5-6 minutes. Time may vary, it will depend on the gas heat, depend on quantity you are making, depend on the thick or thin bottom pan. Batter has to be thick not falling consistency. You will get to know by experience.
Grease the back of the plate with oil as shown in the picture below.
Be quick and spread the batter over the plate using spatula. Let it get cool for a minute then using a knife cut long strips.
Also put grated coconut and chopped coriander
Roll the pieces as shown in the picture below.
Keep the rolls at one side and prepare the seasoning using all the ingredients mentioned above.
Pour the seasoning over the Khandvi.
Khandvi is ready to be served, It goes well with coriander chutney.