Gujarati Khandvi

A soft, melt-in-the-mouth Gujarati delicacy made with gram flour and buttermilk, delicately seasoned and garnished with coconut and coriander.

Ingredients

• 1/2 cup gram flour (besan)
• 1 cup thin buttermilk
• Salt to taste
• 2–3 pinches turmeric powder
• 1 tbsp oil

For Seasoning:

• 2 tsp oil
• 1 tsp sesame seeds
• 1/2 tsp mustard seeds
• 1 tbsp scraped coconut
• 1 tbsp finely chopped coriander
• 2 pinches asafoetida
• 2 green chillies, finely chopped
• 1 stalk curry leaves

Method

1. Mix water, flour, salt, and turmeric to form a smooth batter.
2. Heat oil in a heavy pan, add batter.
3. Stir vigorously and evenly to avoid lumps.
4. Cook until the mixture no longer tastes raw (about 7–8 minutes), stirring continuously.
5. Pour a ladleful onto a large plate and spread as thin as possible with the back of a flat spoon, using circular outward movements like dosa.
6. When cool, cut into 2-inch wide strips.
7. Carefully roll each strip and arrange in a serving dish.
8. For seasoning: Sprinkle coconut and coriander over the khandvi rolls.
9. Heat oil in a small pan, add cumin, asafoetida, curry leaves, and chillies.
10. Add sesame seeds and immediately pour over the khandvi rolls.
11. Serve with garlic chutney.