Khandvi

Gujarati snack or farsaan.

The first time I had it at Shefali Arvind's house and I was hooked. Yummy.

Then I saw Madhur Jaffrey visiting Gujarat and a cook making it for her.

Recipe was easy but the task seemed hard. Continuous stirring until the batter thickens. The cooked batter when spread on a greased tray must be come of easily as a thin sheet. The saving grace was that the batter could be reheated if the described consistency was not achieved. Thus I tried and tried and then I succeeded!! 

Note: use a non stick thick bottomed vessel to cook batter in.

Ingredients:

Garnish:

Oil - 2 tbsp 

Mustard - 1 tbsp

Jeera - 1 tbsp

Asafoetida - 1 tsp

Green chilli - 2,  finely chopped

Coriander leaf - 2 tbsp

Grated coconut - 4 tbsp

Main Ingredients:

Mix the following into a thin batter without any lumps.

Besan / kadala mav / channa dal powder - 1 cup

Curd - 1 cup ( slightly sour curd is better)

Water - 1 1/2 cup

Turmeric powder - 1 tsp

Salt 

Green chilli - 2 or 3,  ground / pounded

Ginger - 1 inch piece, ground / pounded

Pour the batter in a thick bottomed non stick vessel and start heating.

Grease 3 large plates and keep aside. Keep another one stand by, just in case!!

Keep stirring the mixture and once it starts to thicken, every 2 minutes spread 1/2 tsp on the greased plate.

The goal is the batter when cooled completely must be peel off easily from plate.

Attempt 1:

Attempt 2:

Attempt 3:

And success!

See it peels off!

Turn off flame and spread the batter evenly over the greased plates.

Once cooled, start rolling from one end like a carpet / Swiss roll.

Cut into 2 inch pieces and move to serving plate.

Time for Garnish.

Heat the oil and splutter the mustard. Then add the jeera. After that add the asafoetida and green chilli.

 Turn off flame and allow to cool for 1 minute. Add 2 tbsp water to this. 

Pour garnish using a spoon over the prepared khandvi. 

Top with chopped coriander leaf and grated coconut.