⏳ Preparation Time: 30–45 minutes
🍽 Serves: Makes 10 pieces
For the khandvi batter:
- Gram flour or besan- 3/4 cup
- Curd (preferably sour)- 1/2 cup
- Ginger paste- 1/2 teaspoon
- Red chilli powder- 1/4 teaspoon
- Turmeric powder- 1/2 teaspoon
- Hing or asafoetida- 1/4 teaspoon
- Salt- to taste
For the tempering or tadka:
- Green chilli (chopped)- 1/2
- Mustard seeds- 1/2 teaspoon
- Coriander leaves (chopped)- to taste
- Curry leaves- 4–5
- Oil- 2 teaspoon
- Coconut (grated)- 1/4 cup
- In a deep heavy-based pan, take the gram four and add ginger paste, red chilli powder, turmeric powder, asafoetida & salt and mix well.
- Now add in the curd, a little at a time along with 1.5 cups of water, so as to form a smooth paste (without any lumps).
- Place the pan over high heat & bring the paste to a boil. Keep cooking by stirring all the time till you reach a paste like consistency. Don’t forget to adjust the heat accordingly.
- Next, with the help of a spatula spread the cooked mixture onto an ungreased surface in as thin a layer as possible and leave, to cool. (You can even do this on the backside of a flat plate at your house)
- Meanwhile the khandvi mixture cools, let’s make the tadka. For the tadka, heat the oil in a small pan and add the mustard seeds, curry leaves and chopped green chilli. Once the tadka is ready, spread it over the khandvi layer and sprinkle freshly chopped coriander leaves and grated coconut all over it.
- Cut the khandvi layer into strips and roll up each strip like a scroll, as firmly as you can, without breaking them. Arrange them on to a serving dish and garnish with the fresh coriander & coconut. Serve them alongside with some mint & coriander chutney.