Learn how to make this popular healthy snack from Gujarat - Khandvi rolls. These melts in the mouth, soft and flavorful rolls are made with chickpea flour and then tempered with mustard seeds, sesame seeds and garnished with fresh cilantro leaves and grated coconut.
In a blender, add gram flour, plain yogurt, water, salt, ginger paste, turmeric powder, and blend it well. You can mix and blend in an immersion blender also.
In a pan, add the blended batter and cook it on a medium flame on a stovetop. Keep stirring continuously, the batter should be thick enough. It will take approximately 5-7 minutes to cook. The timing may vary depending on the intensity of the flame. Note - Do not stop stirring as gram flour (Besan) will start forming lumps.
To check whether the batter is thick enough, do a test after 4-5 minutes. Spread few teaspoons of the batter to the plate/mat. Let it cool and then begin to roll, if it doesn't get rolled up the batter needs to be cooked more. And if it rolls up easily, batter is ready.
In a microwave-safe bowl, add the blended batter and cook for 2 minutes. Take it out stir nicely, it should not create any lumps. Place it back in the microwave and cook for another 2 minutes. Take it out again and stir well. Microwave again for 2 minutes, take it out and mix it well. Now microwave for the last time for 1 minute and then take it out and the batter is ready. Check the batter is ready by spreading on a plate. Let it cool and check that you can roll it. Note: We have microwaved the batter for total 7 minutes.
Take a plate or a silicone mat. Put the batter on the edge of it and spread a thin layer with a spatula. Keep it aside for 5-6 minutes. Repeat the same process to the rest of the batter.Note: You have to be quick with the batter as we don't want it to cool down if it's cooled down it will be difficult to spread it.
Once the khandvi is cooled. Cut them into equal-sized strips with a pizza cutter or a sharp knife. Gently roll them tightly and put them in a tray or a serving plate.
Heat oil, mustard seeds let them crackle, add green chilies, asafoetida, sesame seeds. When they change color and crackle, take off flame, pour it with a spoon on the khandvi rolls evenly.
Garnish it with chopped cilantro and grated coconut. Enjoy it as it is or serve it with green chutney and masala chai.
Smooth Batter: Use a blender or immersion blender to mix the batter. You can use a hand whisk, but make sure there are absolutely no lumps and it blends perfectly.Check Batter: Make sure to check whether the batter is thick enough, do a test. Spread few teaspoons of the batter to the plate/mat. Let it cool and then begin to roll, if it doesn't get rolled up the batter needs to be cooked more. And it rolls up easily batter is ready.Work Quickly: This one is super important - You need to work on the batter quickly. Once it will reach the right consistency, it should be spread very quickly. If the batter gets cold it will start to create lumps and it will be impossible to spread the batter. So keep the greased plates ready before putting the batter on a stovetop.Exact Measurements: Make sure to follow exact measurements to get the perfect khandvi rolls.Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.