It is a very tasty, less spicy, Gujarati snack item, made with besan(kadalai mavu) and buttermilk.
I have many Gujarati friends in my flat now and so, have tasted enough of Dabeli, Undhia, Ondhwa, Adadiya, etc., (posted the recipes in my blog), but, this snack “Khandvi” is really new to me. The credit of introducing this to me goes to my daughter, who had a chance to taste this dish in a Restaurant and she has almost become crazy after it. She has started visiting there frequently now, just to enjoy this dish which is of high demand in that place and needs prior booking to ensure the availability!
Hence I decided to try myself(of course with her strong motivation), did it too, came out well and tasted superb.
Though many versions of this recipe are available with step by step pictures in sites, I, on my part, want to share the one I tried, after all, cooking is a never ending art and as I have mentioned already in my “about” page, I don’t think anybody can master that ocean!
Besan(gram flour) 1 cup (I tried with a very small cup)
Buttermilk 3 cups
Salt as required
Turmeric powder pinch
Lemon ½ or 1(adjust according to sourness of your buttermilk)
Cooking oil 1 tbsp (for smearing the plates)
Cooking oil 2 tbsp
Hing liberal pinch
Green chilly 1 or 2
Fresh scrapped coconut 2 tbsp
Coriander leaf as required
Cut and squeeze the lemon.
Chop coriander leaves and green chillies, finely.
Take plates of smooth surface(or any such surface), grease with 1 tbsp of oil.
I have used plates inverted.
Seive the besan, mix with buttermilk, salt and turmeric powder.
Transfer this mixture to a heavy bottomed pan, place on burner, keep flame in low to medium, stir continuously without break. This step is very important to avoid lumps. It takes 15 to 20 minutes.
Once the mixture reaches loose halwa consistency, mix the lemon juice, transfer quickly to greased plates, spread very quickly, as thin as possible.
Leave it for 10 to 15 minutes.
Draw lines with knife of 1.5 inches wide.
Just lift little, end of one of the strip with knife gently, start rolling just similar to rolling a mat.
Repeat for other strips.
As and when you finish rolling, arrange them in a plate.
Once done, do tempering and pour the hot mixture on the arranged khandvis.
Garnish with chopped coriander leaves and scrapped coconut.
Enjoy this delicious snack, stomach friendly for any age group.