Preparation Time: 10 min. Cooking Time: 30 min. Serves 4
1 cup Gram Flour (Besan Flour)
1 cup Yoghurt
2 cup Water
½ tsp Turmeric Powder
¼ tsp Red Chilli Powder
1 tsp Salt
4 tbsp Freshly Grated Coconut
2 tbsp Coriander Leaves Finely Chopped
3 tsp Oil
1 tsp Mustard Seeds
1 tbsp Sesame Seeds
¼ tsp Asafoetida
8-10 Curry Leaves
2 Green Chillies Thinly Sliced Diagonally
1 tbsp Coriander Leaves Finely Chopped
Add the gram flour, yoghurt, water, turmeric, chilli powder, and salt to a big bowl.
Whisk everything together, ensuring no lumps in the batter and strain in a big pan.
Place the pan on a medium-low flame, stirring continuously with a whisk until it becomes a smooth thick batter, about 10-13 minutes.
Take some big stainless steel plates about 10-14 inches, place them upside down, put some batter and quickly spread the mixture as thinly as possible while the batter is still hot.
Meanwhile, let it cool down; take the grated coconut and chopped coriander, place them in a blender, give about 3-4 pulses, and remove it into a bowl.
When cool, cut the khandvi into strips 2 inches wide, sprinkle some grated coconut and coriander, roll the strips tightly, and place them in a dish.
Heat oil in a pan, add the mustard seeds, curry leaves, green chillies, sesame seeds and let it splutter but remove from the heat and add the asafoetida.
Mix well and pour over the khandvi and refrigerate for 2-3 hours.
Serve them cold! Yum...
After 10 minutes, take a teaspoon of the mixture and spread it, let it cool and check to see if it rolls; if it doesn't, then let it cook for 2-3 minutes more.
Continuously stir this one way; otherwise, it will become lumpy, which we don't want to happen, as it has to be a smooth and silky batter.
You have to work fast as the batter has to be hot while spreading on the plate.
If you see a grainy consistency while spreading, you need to warm the mixture.
Khandvi | The Rasoi Recipes