Khandvi is an absolutely delicious, traditional savoury snack of Gujarat, made with gram flour and yoghurt and a perfect option for breakfast or evening snack. My daughter-in-law Shruthi, makes perfect, soft textured khandvi rolls. Making translucent and paper thin khandvi is truly an art, in which I should say she is an expert. Recently she made khandvi and sent this picture to me. The wonderful yellow colour caught my eyes and here is the recipe.
Gram flour (besan) - 1 cup
Fresh curd - 1 cup
Water - 1/2 cup
Ginger-green chilli paste - 1 tsp.
Turmeric powder - 1/4 tsp.
Hing - 1/4 tsp.
Salt - to taste
Lemon juice - 1/4 tsp.
Oil - 3 tsp.
Mustard seeds - 1 tsp.
Finely chopped green chillies - 1/2 tsp.
Curry leaves - 1 sprig
Finely chopped coriander leaves - 2 tablespoons
Grated coconut - 2 tablespoons
A flat bottomed tray, spatula
Whisk curd and water. Combine besan with green chilli-ginger paste, turmeric powder, hing, salt and lemon juice. Add curd gradually and mix well without any lumps until smooth.
Grease the back side of the tray and the spatula with 1/2 a spoon of oil and keep it ready.
When cool, cut lengthwise into 1½-2" wide strips. Roll each strip gently to small cylinders. (You can either sprinkle grated coconut before rolling OR you can use grated coconut for garnishing)
Arrange the rolls in a serving tray, temper with the ingredients given in "to temper"and pour over the khandvi. Garnish with coriander leaves and coconut. Serve immediately with green chutney.