Khandvi

📝INGREDIENTS

For the batter:

• 1 cup besan
• 2 cups buttermilk (or ½ cup curd + 1½ cups water)
• ¼ tsp turmeric powder
• 1 tsp ginger-green chili paste
• Salt to taste
• A pinch of hing (optional)

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 2–3 green chilies, slit
• A few curry leaves
• 2 tbsp grated coconut
• 1–2 tbsp chopped coriander leaves

👩‍🍳Recipe

Make the Batter:

-In a large mixing bowl, whisk besan, buttermilk, turmeric, salt, hing, and ginger-chili paste.

-Make sure there are no lumps — batter should be smooth and flowing.

Cook the Batter:

-Pour the batter into a non-stick pan.

-Cook on medium heat, stirring constantly to avoid lumps.

-Within 8–10 minutes, it thickens into a paste (like dosa batter but thicker).

-Do a quick test: spread a little on a plate, let it cool — if it peels easily, it’s ready.

Spread Quickly:

-While still hot, spread thin layers on the back of a steel plate, marble counter, or parchment paper.

-Spread as thin as possible with a spatula or flat spoon.

Cool & Roll:

-Once cool, cut into 2-inch wide strips.

-Gently roll each strip into spirals.

Temper:

-Heat oil, crackle mustard seeds, add sesame seeds, green chilies, curry leaves.

-Pour over rolled khandvi evenly.

Garnish & Serve:

-Sprinkle grated coconut and coriander.

-Serve warm or chilled — with green chutney or just as is!