Khandviખાંડવી
Khandvi is made of silky, paper-thin rolls of gram flour cooked with buttermilk, then topped with a mustard-and-sesame tempering. It takes a little practice, but once you get the batter ratio right it comes together in about 20 minutes.
Ingredients
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- 1 cup gram flour (besan)
- 2½ cups thin, slightly sour buttermilk
- 1 tsp ginger-chilli paste
- ¼ tsp turmeric
- Salt to taste
- For the tempering: 2 tbsp oil, mustard seeds, sesame seeds, asafoetida, curry leaves
- To finish: grated coconut and coriander
Method
- Whisk the gram flour, buttermilk, turmeric, salt and ginger-chilli paste until completely smooth.
- Grease the backs of steel plates or a clean counter and keep them ready.
- Cook the mixture on medium heat, stirring constantly, for 8-10 minutes until thick and glossy.
- Test it: spread a little on a plate and try to roll it after 30 seconds. If it rolls cleanly it is done; if not, cook 2 minutes more.
- Spread the hot mixture as thinly as you can, let it set for 3-4 minutes, cut into strips and roll them up.
- Heat the oil, crackle mustard seeds, sesame seeds, asafoetida and curry leaves, and pour over the rolls. Finish with coconut and coriander.
Tips
- Stirring non-stop is not optional here; stop and you get lumps.
- Slightly sour buttermilk gives the best flavour. If yours is fresh, add a few drops of lemon juice.
- Work fast: once the mixture cools it will not spread thinly.
Storing and reheating
Khandvi is at its best the day it is made. It keeps two days in the fridge but firms up when cold, so take it out half an hour before eating. Do not steam it to reheat — the rolls unravel.
What you can swap
- No sour curd? Add a little lemon to plain curd; that sourness defines the dish.
- Using buttermilk? Reduce the water, since buttermilk is already thin.
- No coconut? Coriander and sesame alone make a fine topping.
What to serve with it
Khandvi is eaten as a snack with green chutney, and appears as the farsan on a festive thali.
Mistakes to avoid
- The batter must be stirred without pause. Leave it for a minute and you get lumps that will never roll.
- Do not spread the batter before testing it: spread a little, wait a minute, and try rolling that.
- Do not let it cool before rolling. It only rolls while warm.
- Spread it thin and even. Thick patches tear when rolled.
Questions people ask
Why won't my khandvi roll?
Almost always an undercooked batter. Properly cooked, it turns thick and glossy and falls slowly off the spoon. The other causes are spreading it too thick, or letting it cool first.
What is the difference between khandvi and patra?
Khandvi is a gram flour and curd batter spread thin and rolled. Patra is colocasia leaf layered with a gram flour paste, rolled and steamed. Both are spirals, but the ingredients and method are different.
What pan should I use?
A non-stick kadhai is easiest, because of the constant stirring. For spreading, use the flat back of an upturned thali or a clean stone counter.
