Simple yet delicious, khandvi is made with easy ingredients and tastes extra ordinarily delicious capturing the tongue with its sweet and sour flavour.
Makes 10-15 rolls of khandvi
¾ cup Chickpea flour
1 cup water
1 cup fresh yogurt whisked
2 to 3 drops of lemon juice
2 teaspoon ginger–green chilli paste
¼ teaspoon turmeric powder
1- ½ teaspoon of salt
1 teaspoon sugar
3- ¼ teaspoon oil
1 teaspoon mustard seeds
5 to 6 curry leaves (optional)
For The Garnish
red chilli and roasted cumin powder for sprinkling
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 lumps remains). Cook on a low flame, while stirring continuously until it thickens (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 or else the batter will peel out.
Let it cool down, cut the khandvi on the dish lengthwise into equal portions and roll up each gently.
Heat the remaining 3 teaspoons 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, cilantro or bell pepper.
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