📝 About This Recipe
Khandvi is a quintessential Gujarati delicacy made from a fermented-like batter of gram flour and yogurt, cooked to a precise consistency and rolled into elegant, melt-in-your-mouth spirals. These golden scrolls are prized for their incredibly smooth texture and the tempered punch of mustard seeds, sesame, and fresh coconut. It is a sophisticated snack that balances savory, tangy, and spicy notes in every delicate bite.
🥗 Ingredients
The Batter Base
- 1 cup Besan (Gram Flour) (sifted to ensure no lumps)
- 1/2 cup Sour Yogurt (whisked until smooth)
- 2 cups Water (room temperature)
- 1 teaspoon Ginger-Green Chili Paste (finely ground)
- 1/4 teaspoon Turmeric Powder (for that vibrant yellow hue)
- 1/8 teaspoon Asafoetida (Hing) (a pinch for digestion and aroma)
- 1 teaspoon Salt (or to taste)
The Tempering (Tadka)
- 2 tablespoons Peanut Oil (or any neutral vegetable oil)
- 1 teaspoon Mustard Seeds (Rai)
- 1 tablespoon Sesame Seeds (white Til)
- 2-3 pieces Green Chilies (slit lengthwise)
- 8-10 pieces Curry Leaves (fresh)
The Garnish
- 2 tablespoons Fresh Coconut (freshly grated)
- 2 tablespoons Coriander Leaves (finely chopped)
👨🍳 Instructions
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1
Prepare your spreading surface before you start cooking. Lightly grease the back of 3-4 large steel plates (thalis) or a smooth marble countertop with a drop of oil. This is crucial as the batter sets very quickly.
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2
In a large mixing bowl, combine the sifted besan, whisked yogurt, ginger-chili paste, turmeric, hing, and salt.
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3
Gradually add the 2 cups of water while whisking constantly with a wire whisk to ensure a completely smooth, lump-free, thin batter.
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4
Pour the mixture into a heavy-bottomed non-stick pan or kadai. Turn the heat to low-medium.
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5
Cook the mixture while stirring continuously with a spatula. Do not stop stirring, or lumps will form immediately.
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6
After about 8-10 minutes, the batter will thicken significantly and start to look glossy. Lower the heat to the minimum.
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7
Test for doneness: Spread a small spoonful of the batter onto a greased plate. Let it cool for 30 seconds. If you can roll it up easily without it sticking to the plate or your fingers, it is ready.
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8
Immediately pour a portion of the hot batter onto the prepared greased surfaces. Use a flat offset spatula to spread it as thinly and evenly as possible while it is still hot.
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9
Allow the spread batter to cool and set for about 5-7 minutes.
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10
Once set, use a knife to cut the sheets into long strips, about 1.5 to 2 inches wide.
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11
Carefully roll each strip tightly from one end to the other to form a scroll. Place the rolls on a serving platter.
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12
For the tempering, heat oil in a small pan. Add mustard seeds and let them crackle. Add sesame seeds, curry leaves, and slit green chilies. Fry for 20 seconds until fragrant.
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13
Pour the hot tempering evenly over the arranged Khandvi rolls.
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14
Garnish generously with freshly grated coconut and chopped coriander leaves before serving.
💡 Chef's Tips
Use sour yogurt for the best flavor; if your yogurt is fresh, add a teaspoon of lemon juice. Always sift the besan to avoid stubborn lumps that ruin the silken texture. The 'plate test' is the most critical step—if it's undercooked, it won't roll; if overcooked, it will be crumbly. Work very quickly when spreading the batter, as it starts setting the moment it leaves the heat. If you don't have enough plates, you can spread the batter on clean parchment paper or a silicone mat.
🍽️ Serving Suggestions
Serve at room temperature as a light morning breakfast or evening tea-time snack. Pairs beautifully with a side of spicy fried green chilies. Accompany with a bowl of sweet and sour Date-Tamarind chutney for dipping. Serve alongside a steaming cup of Masala Chai for the ultimate Gujarati experience. Can be served as part of a traditional Gujarati Thali alongside Dhokla and Fafda.