Making khandvi is much more than cooking. It is a culinary art in a true sense. Even though the list of ingredients and the directions seem fairly easy, the technique can be a little tricky to pick up on the first attempt. If not followed properly, you can also get a sticky mess instead of the perfectly thin, rolled khandvi. So, to make sure you get the best results, follow this step-by-step guide.
If there has to be a dish that perfectly represents the finesse of Gujarati cuisine, it should be khandvi. The delicate rolls, which are soft to the touch, light on the stomach, and yet bring the comforting taste, are what make khandvi a Gujarati staple. Even when you look at khandvi, the rolls might seem to be a simple snack garnished with shredded coconut, mustard seeds, and chopped coriander leaves. But you’d come to know the tricky process behind making khandvi.
Knowing just when to stop cooking the batter, tricks to thinly spread the batter, perfecting the consistency so that the rolls don’t break, and other nitty-gritties can take some time to master, but the result is totally worth it. But just know that the secret to making a perfect batch of khandvi isn’t about a hidden ingredient or costly kitchen equipment; it’s all about using the right technique and having patience while cooking.
While there are people who are not able to nail the snack on their first
Read MoreTake a bowl and mix besan, sour yoghurt (khatta dahi), turmeric powder (haldi), ginger-green chilli paste, and salt.
Gradually add some water while whisking to make a smooth and lump-free batter. Keep stirring till there are no lumps.
Heat a heavy-bottomed pan and pour the batter into it. Keep stirring the batter till it becomes thick with a dough-like consistency.
It would take around fifteen to twenty minutes to achieve the right consistency. You can check the doneness by spreading a small amount of the mixture on a greased plate. If the portion solidifies within a minute and can be rolled, you can turn off the heat.
Once done, you can pour a ladleful of the hot mixture on top of a greased thali or plate. Use the back of a spatula to spread the thick batter into a thin layer.
Let the layer cool down for about two to three minutes. Then, take a knife and cut the sheet into strips of about 2 inches in width.
Take one end of a strip, and roll it into a cylindrical roll. Repeat the same for all strips and the rest of the batter.
In the meantime, take a pan and heat some oil. Add mustard seeds, sesame seeds, asafoetida, green chillies, and curry leaves to make the tempering. Sauté for a few seconds until fragrant, and your tadka will be ready.
Arrange the rolls you just prepared on a serving plate. Pour the freshly prepared tadka over the khandvi.
Garnish the khandvi with chopped coriander leaves and grated coconut. Your Gujarati snack will then be ready to serve.
#1 Before making the batter, sift the besan to minimise the risk of any lumps.
#2 Keep whisking the batter while cooking to avoid any lumps. You can pass the batter through a sieve to make it extra smooth.
#3 The sourness of the yoghurt prevents the dough from sticking. If you don’t have khatta dahi, you can add a tablespoon of lemon juice to the batter.
#4 Once the batter is ready, the key is to spread it really fast while it’s hot. Since the batter solidifies fast, it’ll be difficult to evenly spread it once it cools.
#5 Before spreading the batter, remember to grease the plate. This helps to make the batter roll easily without sticking to the surface.
This is one of the most common queries. If the khandvi is breaking when rolling, it implies that the batter was either overcooked or dried out. The best way to prevent breaking is to test a small amount before spreading.
Yes, if you don’t have curd or yoghurt, you can also use buttermilk. If you don’t have buttermilk, you can mix a tablespoon of lemon juice in a cup of water to make the batter tangy. But note that the consistency and taste might vary.
Oil is only used for greasing a plate or to make the tadka. You can cut down the quantity of the oil or use ghee as per your preference.
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