Khandvi - Savory Gram Flour Rolls

Ingredients

• 1 cup (120g) gram flour (besan) 1 cup (120g) gram flour (besan)
• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 2 cups (480ml) water 2 cups (480ml) water
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon green chili paste 1 teaspoon green chili paste
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 1 tablespoon oil 1 tablespoon oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1/2 teaspoon asafoetida 1/2 teaspoon asafoetida
• 5-6 curry leaves 5-6 curry leaves
• 2 tablespoons grated coconut 2 tablespoons grated coconut
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 7g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine gram flour, yogurt, water, ginger paste, green chili paste, turmeric powder, and salt. Whisk until smooth.
2. 2.
   Heat a non-stick pan over medium heat and pour the batter into it.
3. 3.
   Stir continuously until the batter thickens and starts to leave the sides of the pan. This should take about 8-10 minutes.
4. 4.
   Quickly spread a thin layer of the cooked batter on a greased flat surface or the back of a large plate.
5. 5.
   Allow it to cool for a few minutes, then cut into thin strips.
6. 6.
   Gently roll each strip tightly to form delicate rolls and place them on a serving dish.
7. 7.
   In a small pan, heat oil and add mustard seeds. Once they start to splutter, add asafoetida and curry leaves. Pour this tempering over the rolls.
8. 8.
   Garnish with grated coconut and fresh coriander leaves.

Treat your ingredients with care...

• Gram flour (besan) — Ensure that the gram flour is fresh and free from lumps for a smooth batter.
• Yogurt — Use thick yogurt to achieve the desired consistency of the batter.

Tips & Tricks

• Spread the batter thinly and evenly to achieve delicate rolls.
• Cook the batter on medium heat and stir continuously to prevent lumps.
• Use a non-stick pan for easy removal of the cooked batter.
• Allow the rolls to cool slightly before cutting and rolling to avoid breakage.
• Serve Khandvi with a side of green chutney for an extra burst of flavor.

Serving advice

Serve Khandvi as an appetizer or a tea-time snack. Arrange the rolls on a platter and garnish with fresh coriander leaves. Pair it with a side of green chutney for a delightful combination of flavors.

Presentation advice

Arrange the delicate rolls neatly on a serving dish, ensuring they are evenly spaced. Drizzle the tempering over the rolls, allowing it to seep into the crevices. Garnish with grated coconut and fresh coriander leaves for an appealing visual presentation.