The state of Gujarat in India is known to be home to gourmet cooking and fine dining. Even in the simplest of homes there is never a meal without more than a dish to two. All the dishes in the authentic Gujarati cuisine flaunt ingredients which make the meal well balanced in the required daily intake of vitamins, minerals, protein and carbohydrates. Khandvi variations are no exception and makes a scrumptious addition to any table, on any occasion.
Ingredients for Khandvi:
Ratio of 1/2 cup gram flour to a cup or a little more of buttermilk (as thin as possible)
1/4 teaspoon of freshly ground turmeric powder
1/4 cup of oil (any cooking medium)
Salt to taste
Ingredients for seasoning:
1/2 tsp. of sesame seeds, mustard seeds and ground green chilli paste
1/2 cup of fresh coconut shavings
1/2 cup of fresh coriander leaves, washed and finely chopped
A pinch of asafoetida
5-6 curry leaves
1/2 cup oil (any cooking medium)
Popular Accompaniments:
Khandvi can be eaten as it is as a snack or as an accompaniment with any other food. Though the rolls look delicate and thin, the ingredients make the dish a wholesome meal with any chutney or plain Kadhi.
Preparation:
First, in a mixing bowl mix together the gram flour, turmeric and salt with just enough water to form a thick batter.
Once some oil has been heated in a thick bottom pan, pour in this batter and allow it to cook. However, remember to keep on stirring vigorously to ensure that the batter does not get lumpy.
You could poke a fork or tooth-pick inside to ensure that the batter is not raw at any portion.
This is usually done within 7-8 minutes.
Next, pour the batter into a large plate and evenly spread I out as thin as possible.
You could use a large flat spoon and the circular motion (like used in dosa making).
Then cut the cake into even strips, once cooled.
Each of the strips then has to be rolled carefully and placed in a separate serving dish.
Main Cooking:
In a seasoning pan, heat oil and add the sesame and mustard seeds till they splutter.
Add the asafoetida, curry leaves and chillies and then pour the concoction thus got over the rolls. Sprinkle the coconut shavings and cut coriander leaves evenly.
