As we are out shopping for Lakshmi Pooja on Diwali Day, Bhavna (my sister-in-law) had this sudden urge to eat Khandvi. Alas! None of the shops within easy reach had it. In fact, one of the shop keepers looked at us quite quizzically, Khandvi on Diwali?
But the heart wants what it wants! So what do we do but make it at home!
Khandvi is best described as steamed savoury gram flour rolls. They are delicious and very light on the stomach. More importantly, they get done in a jiffy using ingredients commonly found in most Indian homes. 🙂
So here goes!
Makes: 20 Khandvi Rolls
Equipment: 4 Large FLAT Steel Plates (10-12″ Diameter) or A Large Flat Surface + 1 Small Steel Plate
- Besan or Gram Flour – 1 Cup
- Sour Dahi or Youghurt – 1 Cup
- Water – 2 Cups
- Hari Mirch Green Chilli – 2
- Grated Adrak or Ginger – 1 tsp
- Haldi or Turmeric – 1/8 tsp
- Hing or Asafoetida – A Pinch
- Rai or Mustard Seeds – 1 tsp
- Oil – 2 tsp + 1 tsp
- Kothmir or Coriander Leaves – A Few
- Finely Nariyal or Grated Coconut – 1 tbsp (Optional)
- Salt to Taste
- Clean the steel plates or the flat surface and ensure it is completely dry.
- Grease the surface with 2 tsp oil.
- Sieve the gram flour and turmeric together.
- Whisk the dahi and water together to form a smooth liquid with no lumps.
- Grind the ginger and chilli to a fine paste.
- Add the salt and ginger-chilli paste to the dahi+water liquid.
- Gradually add the gram flour to the dahi and mix well to ensure there are no lumps.
- Add the batter to a wok or kadai.
- On a low to medium flame, cook the mix till it gradually thickens.
- Stir continuously.
- The batter is ready when it just drops of the spoon as a blob.
- Turn the heat to low.
- Spread 1 tsp of batter on the greased surface.
- Let it cool for 3 to 5 minutes.
- Try to roll it up.
- If the batter cools to form a sheet that rolls-up easily, your batter is ready.
- If not, then continue to cook on low to medium heat and repeat the test after a few minutes.
To Prepare the Khandvi:
- On the greased surface, spread the batter to form a thin layer.
- Let it cool for 5 to 7 minutes.
- Cut into 1.5″ wide strips.
- Roll each strip from end to end.
To Temper and Garnish:
- In a ladle, heat 1 tsp oil.
- Add the mustard seeds and wait till they splutter.
- Turn off the heat and add the asafoetida.
- Drizzle over the Khandvi rolls.
- Garnish with Coriander Leaves and Grated Coconut
- Serve with Coriander Chutney.
- Resist the temptation to cook the batter on high heat. It will char but not thicken.
- You have to work quickly to spread the batter because it cools and thickens very fast. If you are not fast enough, the batter will congeal.
- If you do not have sour curd, you could add a few drops of lemon juice or then just a touch of soda. Too much cooking soda and the khandvi will be very porous and you cannot roll it. I would recommend lemon juice over cooking soda.