Name: Gujrati Khandvi recipe by Abhilasha Gupta at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup Gram Flour; 3 cups buttermilk; 1 /2 cup water; 1 pinch heeng; Ginger, green chilli paste; 1 tea spoon sugar; Haldi powder 1/4 teaspoon; 1 cup grated fresh coconut; Corriender leaves chopped; Curry leaves and mustard seeds for tadka; Salt to taste; Oil for Tadka

ABOUT Gujrati Khandvi RECIPE

Khandvi is made with a mixture of gram flour and buttermilk. In India what we call buttermilk is a thin solution of yogurt and water. Cooking this smooth batter of the gram flour and buttermilk batter is one tricky part. What we look for in a khandvi are thin layers and this is achived by getting the right consistency thickens, then spreading the khandvi mixture becomes difficult and what you get are thick layers. Another import point is that you have to be quick in spreading the cooked khandvi batter. Khandvi is a gluten free healthy snack if you do not add asafoetida powder or use wheat free asafoetida. The recipe can also be veganized using vegan yogurt. To get the sourness just add a bit of lemon juice in the batter.

Ingredients Serving: 4

1 cup Gram Flour
3 cups buttermilk
1 /2 cup water
1 pinch heeng
Ginger, green chilli paste
1 tea spoon sugar
Haldi powder 1/4 teaspoon
1 cup grated fresh coconut
Corriender leaves chopped
Curry leaves and mustard seeds for tadka
Salt to taste
Oil for Tadka

Instructions

1. Mix buttermilk, gram flour, water,ginger paste, hing, haldi, salt n sugar to prepare a thin batter.
2. Blend it with blender.
3. Cook in thick bottom vessel. Stir continuously to avoid lump.
4. After 10 minutes mixture is cooked.
5. Apply thin layer of mixture on greesed plain surface of any inverted tray or thali n let it b cool.
6. Sprinkle some coconut and corriender leaves chopped.
7. In between preapre tadka using grated coconut curry leaves n mustard seeds.
8. Spred it over the mix. Cut the strips and roll them. Garnish wid coconut. Khandvi is ready.

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