Khandvi is India’s answer to the savory version of Swiss rolls!
This recipe tells you how to cook perfect Khandvi.
1/2cup gram flour / besan/chickpea flour
3/4 to 1 cup yogurt
3/4 cup water
1/2 tsp salt
1/4 tsp turmeric
1 green chilli
1/2 inch ginger
1/4 tsp asafoetida
1 tbsp oil
1 tsp mustard seeds
5 curry leaves
1 tbsp chopped green cilantro/ coriander
1 tbsp desiccated coconut
Grease a platter/ baking sheet on the reverse and keep aside. Run everything in a blender briefly to make a smooth batter, or whisk by hand, in that case, make a paste of chilli-ginger.
Take a pan and cook the batter on a low heat, till it thickens.
Keep stirring throughout.
When the mixture is cooked, spread evenly and thinly on the platter with a spatula, always starting from the center.
Cut into thin strips with a knife.
Gently lift the edges, and roll the strips (be extra gentle at this stage), arrange on a serving platter.
Prepare a tempering with oil, mustard seeds, curry leaves, and asafoetida.
Pour evenly on top of the Khandvi rolls.
Garnish with chopped coriander and desiccated coconut.
Serve with green chutney.
Source: Adapted from Chef Alyona Kapoor http://www.youtube.com/watch?v=KqPO35iR6gA