Gujarati Khandvi

Gujarati Khandvi is a soft, melt-in-the-mouth delicacy made from gram flour and buttermilk, delicately seasoned and rolled into golden spirals. Light, flavorful, and elegant, this traditional Gujarati snack is garnished with fresh coconut and coriander, making it as beautiful as it is delicious.

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

Instructions:

1. Prepare the Batter: In a bowl, mix gram flour, buttermilk, salt, and turmeric powder to form a smooth, lump-free batter.
2. Cook the Batter: Heat 1 tbsp oil in a heavy-bottomed pan, add the batter, and cook on medium heat. Stir continuously and vigorously to prevent lumps, cooking until the mixture thickens and loses its raw taste (about 7–8 minutes).
3. Spread the Mixture: Working quickly, pour a ladleful of the mixture onto a large plate or clean surface. Spread it thinly and evenly using the back of a flat spoon in outward circular motions, similar to spreading dosa batter.
4. Cut and Roll: Allow it to cool slightly, then cut into 2-inch wide strips. Gently roll each strip and arrange neatly on a serving dish.
5. Prepare Seasoning: Sprinkle grated coconut and chopped coriander over the khandvi rolls. Heat oil in a small pan, add mustard seeds, asafoetida, curry leaves, and green chillies. Add sesame seeds, let them splutter, and immediately pour this tempering over the khandvi rolls.
6. Serve: Serve fresh with garlic chutney or green chutney.

Tips:

• Spread the batter while it’s still hot for smooth, even rolls.
• Avoid overcooking, as it can make the batter too thick to spread properly.