Khandvi Gujarati Recipe - ఖండ్వి (గుజరాతి వంటకము) - Indian Recipes - గాయత్రి వంటిల్లు

Method:

Take gram flour into a mixing bowl and add curd, water and mix well till there are no lumps. Add turmeric powder, salt and green chili ginger paste to the mixture and mix well.

Keep ready few aluminum sheets and a flat spatula to spread the khandvi mixture.

Pour the prepared mixture into a non-stick pan and cook on high flame till it reaches a boil stirring continuously. Then lower flame and cook stirring continuously till the mixture is thick and appears spreadable. Quickly pour ladleful of mixture on one side of the aluminum sheet and spread as thin as possible with a flat spatula all along the length of the sheet. Similarly spread the entire mixture on the aluminum sheet while the mixture is still hot. Allow the mixture to cool. Then cut the cooled mixture into strips and roll each strip carefully and arrange them in a serving plate.

Seasoning:

Heat a small pan and add oil and heat it. When oil is hot add mustard seeds and allow them to splutter fully. Then switch off the flame and add sesame seeds and allow them to splutter. Then add asafetida and curry leaves and mix. Add this seasoning on the arranged khandvi pieces so that each piece gets the seasoning. Garnish the khandvi with chopped coriander leaves and grated coconut. Serve the khandvi as it is or with coriander chutney.

Points To Remember:

Make a lump free batter.

Keep stirring continuously while cooking the gram flour mixture or else it would form into a lump.

Spread the khandvi batter on the aluminum sheets while the mixture is still hot---so arrange the aluminum sheets beforehand. A platform or a table would be a suitable place to spread the mixture on aluminum sheets---or else use the floor---as the mixture thickens on cooling and we need to spread quickly we need space to spread batter on sheets---make sure there is enough space and then start spreading the batter.Once the gram flour mixture starts boiling, cook only on low flame stirring continuously to avoid lumps.

The dish looks colorful and tasty also especially for parties or get together meetings.

Serve the khandvi as it is or with coriander chutney.

Enjoy !!!!!!!!!!!!!!

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