Khandvi – Gujarati Style

Directions

• Making khandvi recipe:
• Grease aluminum foil or back side of any large thali (plate) with oil and keep it aside.
• Sift the besan in a bowl.
• Add salt, hing, turmeric powder and ginger paste. Mix it well.
• Add sour yogurt. If your yogurt is not sour, then add lemon juice
• Mix it using wire whisk and make thick paste.
• Now by adding little water at a time, make lump free batter.
• have used wire whisk to make the batter. But you can use immersion hand blender and make smooth batter easily.
• Now pour this batter to a heavy bottom pan and turn the heat to low.
• Keep stirring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps.
• Cook it till it gets thick, it might take approximately 5-6 minutes. The perfectly cooked batter has to be thick not falling consistency.
• Now be quick. Spread the batter on prepared foil or plate with back of spatula. Make thin layer as possible as you can.
• Let it cool for 3-4 minutes.
• Then make straight cuts using knife and make about 1 ½ inch wide strips.
• Carefully roll each strip into roll.
• And transfer to a plate.
• Making tadka:
• Heat the oil in a small pan on medium heat.
• Once hot add mustard seeds, let them pop.
• Then add cumin seeds and let them sizzle.
• Then add sesame seeds, they will start to pop.
• Add chopped green chilies and curry leaves. Immediately switch off the stove.
• Using a spoon pour seasoning on top
• Lastly garnish with shredded coconut and chopped cilantro.