Khandvi

Lately I was left with a lot of curd in the fridge and they started turning sour after 2 or 3 days.I generally prepare mor kuzhambhu or mor kali with these leftover curds.But this time I got bored of mor kuzhambhu as well.I remembered suddenly about Khandvi ,an authentic gujarathi recipe that made use of gram flour and sour buttermilk.This dish was quite familiar to me from my school days(not that my mum used to make at home),because everytime a cookery contest was conducted by the rotary club there will be someone who had made Khandvi for the contest.My mom used to participate in few of those contests and after the contest we get to taste all the dishes made by the contestants.This is the most interesting part of a cooking contest and for this reason I used to accompany my mom for these contests!

So I was all excited to make Khandvi at home for the first time and went through many sites and videos for the recipe and adapted this recipe.Though it had few ingredients,Khandvi could be a little tricky for the fact that if you miss the correct consistency you will not be able to roll out the besan mixture in to rolls.Refer the procedure step 3 for consistency.Please follow that step carefully as it is important for getting khandvis correctly.It is a very healthy and  tasty snack and goes well with a green chutney.

Preparation time:15 min

Makes: 8-10 rolls

Ingredients:

Besan/Gram flour-1/4 cup

Sour butter milk(not too watery)-3/4 cup

Turmeric powder-1/2 tsp

salt-to taste

Hing-1/2 tsp

Coriander leaves chopped-few

Grated coconut-1 tbsp

To grind to a paste:

ginger-1/2 inch

Green chillies-1 no

To temper:

Mustard-1 tsp

Sesame-1/2 tsp

Jeera-1/2 tsp

Curry leaves- few

Slit green chillies(Optional as I added chilli paste to the besan misture)-1 no

Procedure:

1. To the buttermilk, add the turmeric powder,salt,hing,chilli-ginger paste and besan.Mix well so that no lumps are formed.

2.Transfer this mixture to a wok and keep stirring on a low flame.

3.Slowly the mixture starts thickening and keep stirring till it leaves the sides of the wok or till the correct consistency is reached.The best way to get the right consistency is to keep a small plate nearby and pour a little mixture on to it and spread it to see whether you are able to roll it.If yes,then you can switch off the flame and spread it ona bigger plate and make Khandvis or if you are not able to roll out on the small plate,then keep stirring and testing on the small plate till the correct consistency is reached and you are able to roll out properly.

4.Once the right consisyency is reached,spread the mixture on a big greased plate and spread out thinly using a knife or a spoon.Do it fast or else it will solidify and you wont be able to spread it thinly.

5.Optionally you can spread some chopped coriander leaves on the plate before rolling out.Draw lines across it through knife and then roll out the individual strips.

6.Repeat the same for all strips.Then temper the Khandvis with the tempering ingredients and garnish with coriander leaves and grated coconut.

Tips:

* Use sour buttermilk and good quality gram flour/besan.

*Buttermilk should be neither too thick nor too thin.

*The ratio of besan:buttermilk is 1:3.