Khandvi

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Khandvi is the one dish that I had always been afraid of making. I have heard many stories that it was one of the heardest things to make. In my family, we have great cooks. Last time I had Khandvi was in surat at my aunt’s house in 2007. I never attempted making since it looked very complicated. Last week in the afternoon it was raining outside and I was really craving for a midafternoon snack. My husband took off that day to be with me at home :). We both were craving something new and different. My husband loves Khandvi and always ends up buying it from outside. I was just fed up with eating outside Khandvi and thought of making it.

I googled and found Tarladalal’s recipe online and ended up tweaking it to my own. Looking at recipe it did not seem that complicated but It needs a lot of time and attention. I think getting batter ready is the quick and easy part,  but cooking the batter  properly and spreading evenly into a think layer is the trickiest part. The hardest part: MAKING THE ROLLS!  You have to be really careful and patient while rolling it into a perfect roll.

Ingredients:

1 cup chickpea flour/besan

1 cup sour yogurt

2 cups water

1 tsp asafoetida/hing

1 tsp turmeric powder

1 inch ginger, grated

-salt (as needed)

For tampering:

 1 tsp Mustard seeds

2 Chopped green chilies

1 tbsp oil

freshly chopped cilantro for garnish

Directions:

  • Arrange some steel plates/glass chopping boards or cookie sheets to spread the batter. You can also spread the batter on the counter top. I used back side of a cookie sheet and two wooden chopping boards.
  • Brush the back of the cookie sheet and the wooden boards very lightly with some oil. Then, rub it using a kitchen paper towel to make sure it’s not too oily.
  • Keeping the spreading utensils ready is very important as you have to spread the batter immediately while it’s hot. Once the utensils are ready, start with the batter.
  • Add water and sour yogurt in a microwave proof bowl and mix it properly. Then, add asafoetida, chili powder, turmeric powder and mix it. Sift the chickpea flour to the bowl and whisk until it’s mixed properly. Add salt and mix it one last time to make sure that there are no lumps. Put it in the microwave without the lid and let it cook for 4 minutes in high heat. Take it out and whisk it properly. Put it back in the microwave for 3 more minutes. Take it out and whisk it once again. At this point, the consistency should be thick enough. (Same process can be done on stove top also, keep mixing batter on medium heat to prevent clumps)
  • Spread the thick batter quickly on the back of the cookie sheets or chopping boards. Spread it as thinly as you can. Let it rest for 2 to 3 minutes. Using a knife, cut 1 inch long strips and very gently roll the strips. Place each roll in the serving plate.
  • For tampering, heat oil in a small skillet and add mustard seeds, curry leaves and chopped green chilies. In about few seconds, it will start to splatter and release the flavor. Stop the heat and spread it evenly on the rolled Khandvi.
  • Garnish it with chopped cilantro and serve immediately.
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