The authentic way to make khandvi is by gently mixing gram flour and yogurt, then cooking on a low heat for a while, swiftly spreading the batter and making rolls. Finally a tempering is made with mustard seeds, curry leaves and shredded coconut. The best part is that it doesn't require a long list of ingredients, but just besan and yogurt, which is almost always available at home. But I did a slight varaition. I garnished the khandavi rolls with thin slices of dates, tasted really good. I also added few strands of saffron to give the rolls an awesome sunrise hue.
Get these few things and give yourself a khandvi treat with evening tea.
Green Chilli Paste : 1 tsp
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- The batter of gram flour and yogurt should be smooth and flowing, without any grains or lumps.
- Continuously keep stirring on low heat. Do not overcook/undercook the batter.
- Spread the batter quickly into a very thin layer to make rolls.
- Keep curry leaves green, do not let them turn brown.