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Khandvi ( ખાંડવી ) Recipe | Savory Gram Flour Rolls

Khandvi

A delicate and savory snack made from a smooth batter of gram flour and yogurt, cooked to a thick paste, and then thinly spread and rolled up. These tightly wound, bite-sized rolls are then tempered with spices.
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Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Gujarati, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • * For the Khandvi Batter:
  • 1 cup gram flour besan
  • 1 cup sour yogurt
  • 2 cups water
  • 1 teaspoon ginger-green chili paste
  • ¼ teaspoon turmeric powder
  • A pinch of asafoetida hing
  • Salt to taste
  • For the Tempering and Garnish:
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • A few curry leaves
  • 2-3 green chilies finely chopped
  • 3 tablespoons fresh grated coconut
  • 3 tablespoons finely chopped coriander leaves

Equipment

  • Heavy-bottomed pan or kadai
  • Whisk
  • Spatula
  • Large flat surface (like the back of a baking tray or a clean countertop)
  • Knife
  • Small pan for tempering

Method
 

  1. In a bowl, whisk together the gram flour, yogurt, water, ginger-green chili paste, turmeric powder, asafoetida, and salt until there are no lumps.
  2. Pour this batter into a heavy-bottomed pan.
  3. Cook on low to medium heat, stirring continuously to avoid lumps.
  4. The batter will start to thicken. Keep stirring vigorously for about 8-10 minutes, until the batter is thick and glossy.
  5. To check if it's done, spread a small amount on a greased plate. If it peels off easily after a minute, the mixture is ready.
  6. Working quickly, pour the hot batter onto the back of large steel plates or a clean, greased countertop.
  7. Using a spatula, spread the batter into a very thin, even layer.
  8. Let it cool for 5-7 minutes.
  9. Once cool, cut the spread batter into long, 2-inch wide strips with a knife.
  10. Carefully roll up each strip tightly from one end to the other.
  11. Arrange the khandvi rolls on a serving platter.
For the tempering, heat the oil, add mustard seeds, and once they crackle, add the sesame seeds, curry leaves, and green chilies.
  1. Pour this tempering over the khandvi rolls.
  2. Garnish with grated coconut and chopped coriander

Notes

Continuous and vigorous stirring is essential to prevent lumps and ensure the batter cooks evenly.
* You must be quick in spreading the batter as it sets very fast.
* If the batter is too thick, it won't spread easily. If it's too thin, it won't set