Try khandvi for your next appetizer. A rolled, savory snack made of cooked yogurt and flour that is packed with Indian spices and topped with mustard and sesame seeds.
By Anita Mokashi
Khandvi is a savory snack from the Indian state of Gujarat, India.It is made mainly of gram flour and yoghurt which is slowly cooked into a paste. The mixture is then spread out to cool, cut, and rolled into scroll shapes.
The delicious mild taste and soft texture is the reason why khandvi is a popular snack among adults and kids. It is available readily all across India as it has become a very popular item. It is commonly known for being part of the appetizer group as it is a great dish for starters. Many people choose to buy it from a local sweet shop rather than preparing it at home because it may seem difficult. Making Khandvi at home is not hard at all – in fact, it is very straight forward and simple. Other words for this famous dish include suralichi vadi, or patuli, which is what it is known as in other parts of India. They come as small bite-size rolls of cooked gram flour with various Indian spices.
The unique part about this recipe is that it’s made in microwave. I came across this technique in Shital’s Kitchen Blogspot’s Khandvi Recipe.
Khandvi is simple to make but somewhat tricky too. You have to make sure that the flour is properly cooked and it should be spread and rolled out immediately. If you let the cooked batter sit for longer time it will be difficult get the rolls out of it.
- 1 cup besan (chickpea flour)
- 1 cup yoghurt
- 1 ½ cup water
- 1 tsp turmeric
- Pinch of asafetida (hing)
- 1 tsp ginger paste
- Salt as per taste
- Oil for greasing plates
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 2-3 chopped jalapeños (optional)
- ¼ cup grated coconut (optional)
- ¼ cup chopped cilantro (optional)
- Mix the yoghurt and water to smooth out lumps.
- Add a cup of besan/chickpea flour. Blend well.
- Add salt, turmeric, hing and ginger.
- Microwave on 100% power for 3 minutes.
- Sides start to cook. Remove from the microwave and blend to mix and smoothen the batter.
- Microwave for another 3 minutes.
- Remove and whisk again.
- Microwave third time for 2 minutes.
- Use your hand blender to smoothen the cooked batter.
- Use a greased platter to spread the batter on to.
- Sprinkle some grated coconut and chopped cilantro.
- Cut into 1 inch long strips.
- When cooled, start rolling them.
- In a pan heat oil and add sesame seeds, mustard seeds, and jalapeños.
- Pour this over rolled khandvi.
Anita Mokashi is based in California, but born and brought up in Mumbai, India. Her blog Crave Cook Click is mostly about Indian cooking, but occasionally she shares recipes from other cultures and cuisines too. Anita is also the publisher of a popular photography blog.