Khandvi ( Non - Fried Snacks )

by Tarla Dalal

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Khandvi, who does not like to eat this popular gujarati farsaan; it is a regular feature at most banquets. You can eat it as it is or can stuff it with a mixture of your choice. Spreading the khandvi batter thinly when hot is an art you will learn with practice. While plain khandvi is usually very thin, it can be spread a little more thickly to hold the stuffing…but not too thickly, lest the basic nature of the recipe will be lost! the stuffing has to be tasty, as the khandvi by itself does not contain many spices.

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Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients

1 cup besan (Bengal gram flour)
1 cup fresh curds (dahi) mixed with 1 1/2 cups of water
2 to 3 drops of lemon juice
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
1/4 tsp oil for greasing
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
5 to 6 curry leaves (kadi patta)
1/2 tsp finely chopped green chillies (optional)
for the garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)

Method

Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt together in a deep non-stick pan and mix well to make a smooth batter (taking care no lump remains).
Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes).
Spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up, if it doesn’t then cook for few more minutes, check once more till done.
Divide the batter into two equal portions. Spread each portion on reverse greased side of 2 thalis (approximately 10" in diameter) evenly to make a thin uniform layer using a spatula while the batter is still hot.
When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions and roll up each gently.
Repeat with the remaining thali and place khandvis in a serving plate. Keep aside.
For the tempering, just before serving heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds, while stirring continuously.
Pour the tempering over the khandvis. Serve immediately garnished with coconut and coriander.