Khandvi Recipe

• Take 3/4th cup besan.
• Add 1/2 tsp Haldi Powder (Turmeric powder).
• A pinch of Hing (Asafoetida).
• We are making Jain version, so not adding ginger.
• Add 1 cup sour curd. 
• Mix well.
• Add 1.5 cup water gradually.
• Mix well.
• Add salt per taste.
• Time to cook the batter.
• Heat up the pan at medium flame.
• Pour batter into the pan.
• Keep stirring else it will stick to the bottom or develop lumps.
• Keep cooking & stirring for 10 minutes till batter gets thickened

How to check that the batter is ready?

• Apply batter on a greased bottom of a steel bowl/ dish.
• Leave for some time.
• If it doesn’t roll, then cook and stir for 2-3 minutes more.
• Test again.
• Batter is ready
  We are ready to roll Khandvi.
• Take a steel dish to apply oil on both sides.
• Spread thick batter with spatula and hands.
• Make cuts with a knife on the spread batter.
• And roll Khandvi.
• The dish should look clean once you roll it.
• Next prepare tempering (tadka).
• In a pan, take 1 tbs oil.
• Add 1 tsp Mustard Seeds.
• Add a pinch of asafoetida.
• As you hear a crackling sound, add few green chillis sliced.
• Add green curry leaves.
• Toss the tempering & drizzle on Khandvi.
• Sprinkle fresh coconut & coriander leaves.
• Enjoy Khandvi.