Khandvi
Delicate gram flour rolls with a tangy flavor and melt-in-mouth texture - a Gujarati delicacy that requires skill and patience.
Prep Time
15 mins
Cook Time
25 mins
Servings
4-6 people
Difficulty
Advanced
Ingredients
For Batter
For Tempering
Instructions
Prepare the Batter
10 minsSieve besan to remove lumps. Add buttermilk gradually and whisk to make a smooth, lump-free batter. Add turmeric, ginger-chili paste, salt, and asafoetida.
Cook the Batter
15 minsPour batter into a non-stick pan. Cook on medium-low heat, stirring continuously to prevent lumps. The batter will thicken into a glossy paste that leaves the pan sides.
Test the Consistency
2 minsThe batter is ready when it's thick and glossy. Test by spreading a small amount on a greased surface - it should spread thin without breaking and peel off easily when cool.
Spread and Roll
15 minsWork quickly as the batter sets fast. Spread thin layers on greased flat surfaces (back of thalis work well). Once cooled slightly, cut into strips and roll tightly.
Prepare Tempering
5 minsHeat oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, red chilies, and curry leaves. Pour this tempering over arranged khandvi rolls.
Garnish and Serve
5 minsArrange rolled khandvi on a serving plate. Drizzle with tempering, sprinkle grated coconut and chopped coriander. Serve at room temperature with green chutney.
Chef's Tips
- Sour buttermilk is essential for the right tangy flavor
- Stir continuously while cooking to avoid lumps
- Spread the mixture immediately - it sets very quickly
- Grease surfaces well with oil for easy rolling
- If mixture becomes too thick, add a splash of water while cooking
The Story Behind Khandvi
Khandvi is considered one of the most difficult Gujarati snacks to master, often used as a benchmark to judge a cook's skill. The name comes from "khand" meaning sugar, though the dish is actually savory - a historical evolution from sweeter versions.
Also known as "Suralichi Wadi" in Maharashtra, this silky-smooth delicacy requires precise timing and technique. The ability to spread the batter thin and roll it perfectly separates amateur cooks from masters.