Name: Khandvi recipe by Sheena Omana Narayanan at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: Gram Flour (Besan) - 1 cup; Butter milk - 2 cup; Turmeric powder - 1 tsp; Green chilli garlic paste - 1 tsp; Salt to taste; For seasoning: Mustard seeds - 1 tsp; Sesame seeds 1 tsp; Cumin seeds - 1/2 tsp; Greenchillies - 2, sliced thinly; Grated coconut - 1 tbsp; Coriander leaves - chopped finely; Curry leaves - a few sprigs; Oil 2-3 tbsp

ABOUT Khandvi RECIPE

It is a mouth watering traditional Gujarati snack prepared with gram flour (Besan) and buttermilk (Mattha) and seasoned with sautéed sesame seeds and few other spices. The simple yet aromatic seasoning of sauteed cumin, mustard, curry leaves, coriander and coconut makes it simply irresistible.

Ingredients Serving: 3

Gram Flour (Besan) - 1 cup
Butter milk - 2 cup
Turmeric powder - 1 tsp
Green chilli garlic paste - 1 tsp
Salt to taste
For seasoning: Mustard seeds - 1 tsp
Sesame seeds 1 tsp
Cumin seeds - 1/2 tsp
Greenchillies - 2, sliced thinly
Grated coconut - 1 tbsp
Coriander leaves - chopped finely
Curry leaves - a few sprigs
Oil 2-3 tbsp

Instructions

Take (Gram Flour) Besan, butter milk, turmeric, chilli garlic paste, salt and mix well. Filter the batter to remove any hard particle.
Pour batter in heavy bottomed kadai and cook on a low flame, stirring continuously without forming any lumps.
Cook until the mixture becomes thick and does not taste raw. It takes 8-10 minutes to cook on a low flame.
Now this is a bit tricky, if you have a flat steel plate you can grease its back with oil and spread the hot mixture on it. or if you have a marble or a tile platform in the kitchen you can also spread evenly spread on the platform.
Allow it to cool a little, once cooled then with a knife make long wide strips.
Slowly start rolling like a swiss roll and transfer them to a serving dish.
For tempering: Heat oil, add mustard seeds allow to crackle, add cumin seeds, curry leaves, green chillies and fry nicely. Add sesame seeds in the last as this tends to burn fast.
Pour prepared seasoning over the khandvi, sprinkle little grate coconut and chopped coriander leaves.
Serve with green chutney.

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