Most of us just love Gujarati recipes not only because they are good in taste but also as they are light, easy to digest, mildly spiced- good and at the same time they are good for your tiny souls.
Gujarati dishes are lip smacking, quick to make with few ingredients and high in nutritional value.
Mostly Gujarati recipes are predominantly vegetarian due to the influence of Jainism philosophy. Sugar , tomatoes and lemon are used very often, amalgamation of sweet and sour flavors is just enough to satiate all taste buds.
Flamboyant color of Gujarati dishes are real treat to eyes. The prominence of ingredients like besan or gram flour, lentils, sesame seeds, mustard seeds and curd is another feature that stand Gujarati dishes apart.
My experience with Khandwi-Gujarati Dish
It was a great experience when I made khandwi for the first time. Khandvi are small thin rolls made with a mixture of gram flour and buttermilk. I was so much carried away by the taste of khandwi, that cannot resist myself from sharing the recipe with you.
Ingredients needed to Make Khandvi Batter?
- 1 cup besan (gram flour) or 100 gms besan
- 1 cup sour curd, about 100 gms
- 2 cups water, to be mixed with the curd
- 1 teaspoon ginger paste
- ¼ teaspoon turmeric powder (haldi)
- ⅔ teaspoon salt or as per taste
- 1 pinch asafoetida (hing)
Ingredients needed for khandvi Tempering/Seasoning?
- 1 tablespoon oil
- 8 to 10 curry leaves (kadi patta)
- 1 teaspoon mustard seeds (rai)
- 2 teaspoons white sesame seeds(safed til)
- 1 teaspoon green chili (hari mirch), chopped or ½ red chilli powder
Steps to Make Khandvi Rolls
- Take the curd in a bowl, add water and stir well till smooth.
- Add ginger paste, turmeric powder, asafoetida and salt.
- Add the gram flour/besan to curd , keep on stirring and mixing till all the lumps are dissolved to get a smooth batter.
- Spread oil/ghee on steel plates or boards or tray.
- Pour the batter in a heavy bottomed kadhai or sauce pan or a broad frying pan. Keep the flame to the lowest and stir continuously so that lumps don’t form in heated batter and batter doesn’t stick to the bottom.
- The batter would thicken and keep on thickening, so keep on stirring.
- When the batter has thickened well, it’s time to take plate test.
Plate test for Khandvi Rolls
- Spread a few teaspoons of the batter on a greased plate. When it cools down, begin to roll. If you are not able to roll, then the batter needs to be cooked more.
It takes me 25 minutes to get the correct consistency on a low flame.
- Quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula.
Cut into equal sized strips and gently roll each strip tightly.
Enjoy with coriander chutney or sauce
How to do tempering/seasoning on Khandvi?
- Heat oil and crackle the mustard seeds
- Add curry leaves, green chilies and fry for a few seconds to the oil
- Pour the hot tempering mixture along with the oil on the khandvi rolls evenly
Few Tips to follow While Making Khandvi
- Look for the accurate consistency of khandwi batter. Thick consistency makes spreading of the khandvi mixture difficult
- Be quick in spreading the cooked khandvi batter,delay may thicken batter as it cools and becomes lumpy while spreading.
- In case of fresh yogurt, add the sourness, add about ½ tsp of lemon juice.