Khandvi is a traditional Gujarathi snack,perfect for breakfast or evening snack.It is prepared with besan flour and butter milk then tempered with few spices that gives out such nice flavor to them.The addition of grated coconut and chopped coriander leaves makes it absolutely delicious.
A mouth watering healthy snack,so soft that it just melts in your mouth.Serve them with green chutney and a cup of tea or a glass of fresh fruit juices.

PREPARATION TIME : 10 MINS

COOKING TIME : 9-12 MINS

SERVES : 4

INGREDIENTS

1/2 cup besan flour (chickpea flour)

1/2 cup curd

3/4 cup water

3 tsp grated coconut

3 tsp chopped coriander leaves

1/4 tsp turmeric powder

A pinch of asafoetida

Salt to taste

TO TEMPER

1 tsp oil

1/2 tsp mustard seeds

1/2 green chilies (finely chopped)

A sprig of curry leaves

METHOD

In a mixing bowl add besan flour,turmeric powder,hing ,salt and mix well.

Add curd,water and whisk them in your mixie.Add it to the besan flour mixture.

Mix them well without any lumps and transfer it to the cooking pan.Switch on the flame to medium and stir constantly.

After 2 minutes,reduce the flame to low and stir constantly.The batter starts to thicken,keep stirring until the mixture forms a soft jelly like in consistency.

Grease a plate and keep checking for the right consistency to roll.When you lift the ladle with the batter they should neither fall nor stick firmly to the ladle.They should be in a consistency that they are about to fall from the ladle.Refer pic 1 in the collage below.

Transfer it to a greased surface and spread as thin and quick as possible with a flat spatula.Let it cool for 2-3 minute and make even shaped strips.Sprinkle some grated coconuts and coriander leaves over the surface.

Cut the edges to get uniform shaped khandvis and roll the strips gently , slowly and carefully.Finally arrange them in your serving plate.

Heat oil in a pan ,add the items under to temper column and spread it over the Khandvis.

Serve with green chutney for evening snack.

TAKE CARE TIPS

I have added a pinch of yellow food color for the color was not that good for the pics.

If the batter is too thick and cooked for a long time,You cannot spread them and will break while rolling.

If the batter is thin and under cooked ,you cannot roll them to swirls.

You can also use asafoetida and sesame seeds for tempering.