Khandvi is a Gujarati delicacy. The greatest asset of the Gujarati cuisine is the unparalled variety of snacks called 'Farsan'. Khandvi is one of the rare farsan which has subtle use of oil. Khandvi are soft swirls made from besan (bengal gram flour), the swirls are very thin and difficult to make. Here's a simple recipe to make non-messy, yet authentic Khandvi.
1 Cup of Besan (Bengal Gram Flour)
3 Cups of Butter Milk
1 Teaspoon of Turmeric Powder
1 Tablespoon of Oil
1 Teaspoon of mustard seeds
1 Teaspoon of sesame seeds
2-3 Finely chopped green chillies
grated fresh coconut
Salt to taste
1. Mix besan, salt, turmeric powder and buttermilk. Mix it properly and see to it no lumps are formed.
2. Place the batter in Microwave for 5 Minutes. Then remove the batter from the microwave and mix it properly.
3. Again place it in the Microwave for 3 Minutes.
4. Grease the reverse side of steel plate (thali) with oil or spread an Aluminium foil.
5. Remove the batter and spread small amount of it on the foil or greased steel plate, if the batter does not stick and can be easily rolled, that means its ready and if it sticks then place it again in the microwave for 2 minutes.
6. Once ready, spread the batter on foil or greased steel plate. Let it cool for 1 minute. Then cut the batter in to thin strips and roll the strips.
7. When all the khandvies are ready, heat the oil and add mustard seeds, sesame seeds, chooped green chillies and when the mustard seeds starts spluttering, spread the tempering on the rolled khandvies.
8. Garnish the khandvi with coriander and grated coconut and serve them with Green Chutney