Getting your perfect khandvi can take a bit of practice, but you won’t be complaining because even the scraps from this fun activity taste just as delicious.
IngredientsGram flour 1 1/4 cups
Yogurt 1 cup
Ginger 1 inch
Green chillies 2
Oil 4 tablespoons
Salt to taste
Turmeric powder 1/2 teaspoon
Lemon juice 1 tablespoon
Asafoetida a pinch
Mustard seeds 1 teaspoon
Coconut scraped 2 teaspoons
Fresh coriander leaves chopped a few sprigs
Method* Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water.
* Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.
* Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready.
* Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot.
* When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds.
* When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.