Khandvi
Silky rolls of seasoned gram flour and buttermilk batter, spread paper-thin, rolled into pinwheels and finished with a crunchy tempering.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 150 kcal
Equipment
- •Heavy pan
- •Steel plates or thali for spreading
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 8 g
- carbs
- 14 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 150 kcal
Instructions
- 1
Whisk besan (gram flour), buttermilk, turmeric, ginger-chilli paste and salt into a smooth, thin batter without lumps.
- 2
Cook the batter on low-medium heat for 12-15 minutes. Stir non-stop until it thickens and loses its raw taste.
- 3
Spread a small blob on a plate to test. It should set within a minute and peel off cleanly.
- 4
Work quickly to spread thin layers of the hot batter onto the backs of greased steel plates.
- 5
Let it cool for 2-3 minutes. Cut into strips and roll each strip tightly into a pinwheel.
- 6
Heat oil in a pan. Sizzle the mustard and sesame seeds until they pop, then add curry leaves and asafoetida.
- 7
Pour this tadka (spiced hot oil) over the rolled khandvi. Garnish with coconut and coriander before serving.
Chef's tips
Cook the batter until a test drop sets almost right away. Keep a bowl of water nearby to wet your spreading knife.
Ingredient substitutions
- buttermilk → curd thinned with water
Storage
Refrigerate covered for up to 2 days.
Reheating
Best served fresh; not recommended to reheat as it can turn rubbery.
Common mistakes to avoid
- •Spreading the batter too thickly, which stops it from rolling tightly.
Serving suggestions
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