KHANDVI | खांडवी | ખાંડવી

Yellow is so vibrant, it can turn your blues upside down!

Khandvi - the chick pea flour and yogurt based snack that is popular in Gujarat and Maharasthra as well.

 The chickpea flour and butter milk mixture flavored with chili and ginger is cooked, continuously stirring until it thickens and spread on a greased plate, allowed to cool a bit and cut into strips and then rolled. It is then tempered and garnished with coconut,curry leaves and cilantro. 

Cooking khandvi for a beginner using this traditional method is quite tricky, especially when one doesn't know when to stop cooking the chickpea flour based paste.

Tempering is also very important. It adds a lot of flavor to the dish. Garnish with fresh grated coconut and curry leaves ,coriander.

INGREDIENTS

1. 1 cup besan / chickpea flour / gram flour

2. 1 tbsp ginger - garlic paste

3. Green chili paste

4. ¼ ts turmeric / haldi

5. salt to taste

6. 1 cup curd or 1 cup buttermilk + 2 cups water

7. 4 tbsp fresh coconut, grated

8. 4 tbsp coriander leaves, finely chopped

9. Grated carrot.

FOR TEMPERING:

1. 3 tsp oil

2. 1 tsp mustard seeds / rai

3. few curry leaves, chopped

INSTRUCTIONS :- 

1. Firstly, in a small vessel take sieved besan. make sure to sieve besan to avoid lump formation.

2. Next add same quantity of curd (well churned) or buttermilk as you have taken chikpea flour.

Whisk or blend with 2 cups of water.

3. Mix well with a whisk forming a smooth flowing consistency. 

4. Add green chili paste, ginger garlic paste, turmeric powder & salt as per your taste.

5. Whisk it completely and make sure there is no lump formation.

6. Now place the cooking pot into stove and make sure to keep stove flame in low.

7. Pour the mixture into pot and whisk the mixture till thick paste consistency made and no lumps form.

8. Take a spatula of besan paste and spread immediately over the plate. Do not grease the plate with oil as it will be difficult to spread.

9. Spread as this as possible on top of plate. Allow it to cool for 10 -15 minutes.

Take a knife and cut into pieces and roll tight making sure that no cracks form over it.

Sprinkle some grated carrot over the spread if you like for some crunch.

10. Next for tampering take a sauce pan and heat oil , add mustard seeds, curry leaves and pour that tampering over the prepared khandvi.

11. Sprinkle some grated coconut and serve .

Enjoy.

Finally khandvi is ready to serve with hot chai or coffee.