Good, homemade khandvis are simple to make. The secret lies in the skill and practice to make these delicate rolls.
Preparation
- In a pan, mix all the ingredients to the gram flour. Whisk it to a smooth batter.
- Pressure-cook the batter up to 3 whistles.
- Wipe thoroughly both the inside and outside of 3-4 flat steel plates (thalis).
- While the batter is hot, spread it thinly with your fingers, first on the inner surface of the plate and then on the outer surface of the plate. Repeat for rest of the plates. Let the batter cool.
- Gently roll up the dry batter, like a swiss roll. Cut each roll into 1" pieces. Arrange them in a serving plate.
For the Batter
- Heat oil in a ladle. Add mustard seeds. As they crackle, add the asafoetida, curry leaves and red chilli powder.
- Immediately pour the tempered oil over the khandvis. Garnish and serve.
For the Tempering
- Beat the boiled buttermilk, water and gram flour into a smooth batter (without any lumps).
- Then mix salt, turmeric powder, asafoetida, green chilli paste and put the mixture on gas till thickens.
- stir it well.
- When this mixture thickens spread it as a thin film on a thick polythene sheet with the help of flat bottom bowl.
- Allow it to cool and cut out 1" by 6" broad strips.
- Roll the strips and arrange on the serving dish.
For the Batter
- To prepare tempering put oil in the vessel and put that vessel on gas to get hot.
- Add mustard seeds, green chillies, curry leaves.
- Sprinkle this tempering on khandvi and garnish it with coriander leaves and grated coconut.
- Serve with chutney.
For the Tempering
- If batter is cooked in a pan, directly over a flame, add 1/2 cup of extra water.
Stir continuously. No lumps should be formed.
You can also give a filling of tomato sauce or green chutney before rolling the khandvis for an exotic look and taste.
Additional Note
