- cup besan / chickpea flour / gram flour
- ▢ 1 tbsp ginger – chili paste
- ▢ ¼ ts turmeric / haldi
- ▢ salt to taste
- ▢ 2 cups buttermilk or 1 cup curd + 1 cup water
- ▢ 4 tbsp fresh coconut (grated)
- ▢ 4 tbsp coriander leaves (finely chopped)
- ▢ 3 tsp oil
- ▢ 1 tsp mustard seeds / rai
- ▢ 1 tsp sesame seeds / til
- ▢ 2 dried red chili / lal mirch (broken)
- ▢ few curry leaves (chopped)
- ▢ pinch asafoetida / hing
- firstly, in a small vessel take sieved besan.
- also add ginger-chili paste, turmeric and salt to taste.
- mix well, and add 2 cups of buttermilk.
- mix well with a whisk forming a smooth flowing consistency.
- now place the vessel into the cooker.
- pressure cook for 3 whistles on medium flame.
- once the pressure releases, take the vessel out and mix well.
- take a spatula of besan paste and spread immediately over the plate.
- allow it to cool for 10 minutes.
- now, cut into 2 inch size.
- and roll tight making sure there are no cracks forming on khandvi.
- furthermore, garnish the khanvi with more coconut and coriander leaves.
- also prepare the tempering, by heating oil.
- add mustard seeds, sesame seeds, dried red chili, curry leaves and hing.
- once the tempering splutter, pour it over the khandvi.
- finally, gujarati khandvi is ready to serve with hot chai.
