It is similar to the Tibetan mung bean pancake but is prepared from roasted chickpea flour or besan (gram flour). The flour is first cooked into a thick paste, similar to thick custard, and is then skillfully spread onto an oiled surface as thinly as possible.
Enjoy the detailed khandvi recipe below!
- 3/4 cup gram flour
- 1 tbsp yellow split peas powder
- 1 cup yogurt beaten
- 2 1/4 cup water lukewarm
- 1/4 tbsp turmeric
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp chili paste
- 4 tbsp vegetable oil
- 1 tbsp white sesame seeds
- 1 1/2 tbsp mustard seeds
- 1 teaspoon asafetida
- 5-7 leaves curry leaves
- 1-2 freen chilli
- 2 tbsp scraped coconut
- 3 tbsp coriander finely chopped
- Take gram flour, yogurt, salt and turmeric in a bowl. Mix it well, so that it does not leave any lumps behind.
- In the mixture add water making it a smooth consistency. Then add ginger, garlic and chili paste.
- Stir the mixture for about one minute and then strain it out finely.
- Pour the batter in a pan and cook it on medium heat for approximately 8-10 minutes or until the batter becomes thick.
- Stir it continuously to avoid lump formation. (Time might vary depending on the thickness of the pan).
- Clean the countertop, grease it with oil and transfer the batter over it. Spread it nicely into a thin layer with the help of a spatula.
- Let it cool for about 3-4 minutes. Once cooled, place straight cuts of about 2”.
- Carefully roll each strip without breaking and transfer them to serving plate.
- Heat 4 tbsp of oil in a small tampering pan.
- Add mustard seeds and let it crack.
- Once mustard seeds are crackled, add curry leaves and green chili. Let it cook for 30-40 seconds.
- Add sesame seeds.
- Immediately pour the seasoning onto the rolls evenly.
- Garnish it with coconut and coriander.