A tangy savory which will melt in your mouth.
Smooth, spiced & seasoned gram flour rolls. Using a steel plate is the best way to make this recipe
Makes 6-7 rolls of khandvi
3/4 cup Chickpea flour
1 cup water
1 cup fresh yoghurt mixed
2 to 3 drops of lemon juice
2 teaspoon ginger–green chilli paste
1/4 teaspoon turmeric powder
1 1/2 teaspoon of salt
1 teaspoon sugar
3 1/4 teaspoon oil
1 teaspoon mustard seeds
5 to 6 curry leaves (optional)
For The Garnish
red chilli and cumin powder for sprinkling
Please check (Measurements)
Process: Combine the chickpea flour, yogurt, water, lemon juice, ginger-green chilli paste, turmeric powder, sugar, salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains). Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes). Grease back of a steel plate (approx. 10”) or baking pan using ¼ tsp of oil and spread a spoonful of the batter on a greased surface.
Try spreading a spoonful of batter and if the batter isn’t sticky after cooling down then its done. (You will know the batter is cooked when the mixture easily separates out from the surface of the pan).
Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, evenly to make a thin uniform layer.
Do not move the spatula again over the spread batter otherwise, the batter will peel out.
Let it cool down, cut the khandvi on the dish lengthwise into equal portions (as shown in the image) and roll up each gently.
Heat the remaining 3 teaspoon oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the khandvis. Sprinkle some red chilli and cumin powder and garnish with coconut, coriander or bell pepper