Its made of besan (gram flour) and curds.The knack lies in making the right mix so it dries up and you can cut it and roll it into tiny rolls.If you do it right, its simple obviously.Everyone loves it at home.Since I made it a few times now I love the adventure of making it :) thrilling to see if it turns out right :) and the end product is yum!
You would need
- Besan/bengal gram flour - 1/2 cup
- Buttermilk - 1 cup yogurt + 1 cup water
- Turmeric powder/haldi - 1/4 tsp
- Asoefetida/hing - 1/4 tsp
- Oil - 1 tablespoon
- Salt to taste
For the tempering
Mustard seeds 1 tsp
Ural dal - 1/2 tsp
Ural dal - 1/2 tsp
Curry leaves few
green chillies 1 chopped finely
green chillies 1 chopped finely
To Garnish
Coconut scrapped 1 tablespoon
Coriander leaves 1 tablespoon
- Mix the besan ,buttermilk and oil and whisk into a lump-free batter.
- Now add the salt,haldi and hing.
- Grease a few metal plates the back side of it, and leave it ready.
- Now the tricky part, you need to transfer the besan buttermilk batter to a heavy bottom saucepan, and keep stirring for about a few minutes and keep stirring or it will get lumpy.
- Once the batter starts leaving the sides of the sauce pan.This step has to be right if you don't get this mix right the khandvi will not happen!tricky!
- Now you have to work fast and with a flat spatula take spoonfuls of the hot batter and spread it as thin as you can on the greased metal plates.
- Spread all the mix and leave it to dry, if the mixing is done properly it will dry in about 10 minutes.
With a sharp knife cut the dried khandvi into about an inch long strips, and from the edge of the plate you need to roll it slowly to form small yellow rolls - khandvi.
- Heat oil in a pan and do the tempering with mustard,urad dal seeds,green chillies and curry leaves.Pour this tempering over the assembled rolls.And garnish with coconut scrappings and coriander leaves :)
Serve with tea :) or just as it is!
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