Winter is the perfect season for snacks. Earlier, I shared a luscious and tempting recipe – Sev Khamani.
Today, let’s try another popular Gujarati savoury snack called Khandvi. This dish also has a presence in Maharashtrian cuisine, where it is known as Suralichi Vadi.
I am a huge fan of this delightful snack; for me, it’s a bite-sized treat that I enjoy with each sip of coffee. The delectable combination of gram flour, turmeric, and yoghurt not only makes this dish visually appealing but also provides a soothing cooking experience. Trust me, I could watch the process of making Khandvi all day long and still feel rejuvenated at every step.
Khandvi
Ingredients
1/2 cup Gram flour Besan
1/2 cup curd
3/4 cup water
1/8teaspoon Asafoetida
Salt 1 Pinch
Turmeric optional
3 tablespoons Coconut grated
3 tablespoons Coriander leaves chopped
2 tbsp grated chilli
To temper
2 teaspoon oil
½ teaspoon Mustard
2 pinches Asafoetida
Instructions
- Take gram flour, curd, water, salt, asafoetida and turmeric in a heavy-bottomed pan.
- Using a whisk, beat it smoothly. Heat this on a medium flame with constant stirring.
- Make sure you stir well until the bottom as the bottom of the batter gets thickened faster.
- Stir until the mixture thickens and gets cooked making sure the mixture isn’t too thick ( paste consistency )
- Do not let it over-cooked or you may not be able to spread the batter evenly.
- Keep ready – clean the plain side of the plates. You also need a spatula to spread. If you have extra batter, do it in two or three plates. I spread the batter thinly using the spatula.
- Let it cool down completely.
- Draw lines with a knife into strips. Trim the edges.
- Divide the strips into two and gently roll them into Khandvis.
- Lastly, arrange it in a tray and, temper it with the mustard seeds, asafoetida and spread it over the khandvis.
- Garnish with coriander and grated fresh coconut and serve with tempered green chillies and sauce or chutney of your choice.
Delicious snack. Shall surely try this.