One of Gujarati delicacies that literally melts in the mouth if done correctly. Requires some skill to spread the mixture fast and spread it thin. But once you get a hang of it, it’s quick.
Following quantity makes around 30 khandvi.
1 cup besan
1 cup yogurt
2 cups of water
a pinch of hing
1/8th tsp turmeric powder
1/4 cup of coconut shredded
1/4 cup cilantro chopped
Mix well first 3. Then add hing and turmeric powder.
If you like add green chili and ginger paste.
Now heat this in a nonstick pan. Keep stirring constantly so it doesn’t burn and doesn’t form lumps. Initially on medium to high heat but once you see the mixture starts leaving the sides of the pan turn the heat to low. If doing it for the first time, just keep heat on medium and don’t leave the pan alone 🙂
While the mixture is cooking, lightly oil a baking tray both sides or back of plates or aluminum foil. Keep this ready. I used tray and prefer that to aluminum foil.
Now keep stirring until the mixture start leaving the sides of the pan and start turning into a lump.
Take a little sample and put it on the oiled tray and spread. Wait a little and do following,
Touch it and see if it is wet, if it is wet, you need to wait a little longer.
If it is not wet, try to pull the sides and see if you can roll it. If it comes out clean as you can see in the main photo you are good.
If it doesn’t roll clean and sticks to the tray, you need to cook the mix a little longer and repeat the test.
While you test, you can turn the heat to the lowest and cover the pan to retain the temperature or can even move the pan away from heat but keep it covered. We don’t want the mixture to dry up.
One good way to know that the mixture is ready is when you take a spoonful of it and turn the spoon upside down the mixture does not fall off immediately, it takes some time to fall down and it does not fall of as a stream but as a sticky lump.
Now, when you know the mixture is ready, take spoonful and spread thin on the tray, first inside of the tray and then turn the tray and spread the mix on the back.
After 15-20 mins, spread mix of coconut and cilantro on it. With a knief make strait cuts and roll each khandvi.
Put all in a serving tray and pour a tadka of mustard seeds, green chilies, curry leaves, sesame seeds and a little hing.