khandvi recipe |How to make Gujarati khandvi at home.
Ingredients
For khandvi batter
- 1 cup Gram flour - besan
- 1 cup sour yogurt - dahi
- ½ tsp chilli paste
- ¼ tsp turmeric powder
- Pinch of asafetida - hing
- ½ tsp salt
- 1.5 cup water
- Some oil to grease plastic sheet
For tempering
- 1 tsp oil
- ½ tsp mustard seeds - rai
- 1 tbsp white sesame seeds - til
- 5-6 curry leaves
- 2 chopped green chilli
- Pinch of asafetida
For garnish
- ½ cup coriander leaves
- ½ cup grated coconut
Notes
· Take gram flour (besan), curd, and water ratio 1:1: 1.5. In my recipe I used 1 cup besan, and 1 cup sour yogurt with 1.5 cups of water.
· If you use buttermilk then the ratio of besan and buttermilk will be 1: 2.5
· To check the cooked khandvi batter, spread a little batter on the thali and allow it to cool. Try to roll and check if you are able to roll that it is properly cooked and ready for the spread on a plastic sheet or thali.
· Spread khandvi better immediately for thin and even layers.
· Garnish khandvi with oil tadka, fresh coconut, and coriander leaves. You can also stuff fresh coconut in a khandvi roll.
· Stir continuously khandvi batter for lump-free and smooth khandvi.
· You can stuff khandvi with grated fresh coconut and vegetables too.
· You can also spread khandvi batter on thali instead of plastic sheets.