Khandvi is a delicious gluten free snack, traditional to the western state of Gujarat. Made from cooking a mixture of gram/chickpea flour and sour yogurt, to which a mustard seed and curry leaves tempering is applied, Khandvi is a healthy snack idea to think about the next time you feel like snacking between meals.
It doesn’t take too much time to make khandvis, but there is a slight learning curve to it. Its fairly easy to make once you get the technique right. And since there is a slight technique to it I thought why not make a video tutorial for making Khandvis.
This is the first time I tried making a video, so it took more time than expected. Was not easy to shoot and cook at the same time, but somehow managed. And I thought that would be the tough part. But downloading, editing and trying to figure everything out just took more time than expected and hence the reason for such a delayed recipe. Promise this time it wasn’t my laziness!
I had Khandvis for the first time when my cousin’s husband was posted to Manesar, an Industrial town close to New Delhi. On the way to her place was a popular Indian fast food chain, Haldirams, that we would often stop by to grab something to eat. I would end up having just the Khandvis and be happy. From there my love for Khandvis was born.
This time when I went to India, the same person who gave my mom the Cilantro cake recipe (another gluten free snack), gave this recipe as well. And today I am sharing it with you along with the first ever video tutorial on the blog.
Hope the video is helpful.
Remember to be patient and cook the paste slowly and completely till thick and also be patient while making the rolls. If you hurry then the thin, delicate layers can break apart.
Note: Almost all the recipes I have seen online, first roll up the khandvi and then pour the tempering. The recipe I have does the rolling after the tempered seeds have been spread out on the unrolled batter. I prefer this at it ensures that each bite has a taste of the tempering. But, if you like you could first roll the khandvi and then do the tempering.
- 1 cup sifted besan
- 1 cup thick yogurt, that is left outside to sour a bit
- 2 cups water
- ½ tsp turmeric powder
- 1 tsp sugar
- pinch asafetida
- 1 tsp grated ginger
- squirt lemon juice
- 1 tsp green chillies
- 2 tsp oil
- 1 tbsp finely chopped curry leaves
- 1 tsp mustard seeds
- desiccated coconut
- finely chopped cilantro/coriander leaves
- Prepare a clean surface where you would spread out the batter. It could be the back of a cookie sheet, or a clean marble or wooden counter top. You could also use lightly greased aluminium foil. I used my wooden counter top.
- Slightly grease whatever surface you use to use. Rub the surface off extra oil using a paper towel to make sure it’s not too oily.
- Combine the gram flour, yogurt, water, lemon juice, ginger paste, turmeric powder, asafoetida and 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). I have seen people doing this in the microwave but since the stove top method works for me, I haven’t tried it yet.
- Spread a spoonful of the batter on your lightly greased surface and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.
- While the batter is still hot, spread it on prepared surface evenly to make a thin uniform layer using a spatula.
- Once all the batter is spread out, let cool for about 5-10 minutes. When it is rolling consistency, do the tempering. (see note in blog post)
- For the tempering, heat toil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
- Pour the tempering over the spread out batter. Uniformly spread the tempering. Sprinkle dessicated coconut on top. Cut the khandvi lengthwise (approx. 1-1½” in width) into equal portions. Carefully roll up, making sure it is tiight.
- Serve immediately garnished with coconut and coriander.