Khandvi is a gujarati delicatessen made using gram flour/chickpea flour/besan and flavored with  mustard, sesame, spicy green chillies, and grated coconut, not to miss the asafoetida and fresh cut coriander leaves. They make a great starter or a snack. But as said, in a Gujarati meal, it becomes part of a meal. Serve it warm with mint coriander (green) chutney or savor this as it is, it is surely going to be tingle your senses and palates.

Makes: 20 -25 pieces
Cooking Time: 15 -20 minutes + 15 minutes for making into rolls
Preparation Time: 5 minutes

Ingredients for the khandvi

• 1 cup besan
• 1 cup sour yogurt
• 2 cups water
• 1 teaspoon green chilli paste
• 1/4 teaspoon asafoetida
• 1/4 teaspoon turmeric powder
• Salt to taste

Ingredients for seasoning

• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon sesame seeds
• 5-6 curry leaves
• 2-3 dry red chillies
• 2 tablespoons grated coconut
• 2 tablespoons chopped coriander
• 2 tablespoons oil

Preparation of work surface to make khandvi

Prepare a clean surface for spreading the gram flour mixture. If you have a black granite counter top - that would be the idea thing. Clean the counter top thoroughly as you will be spreading the cooked gram flour mixture. If you don't have a black granite counter top, then you can use a flat "thali" or a "cookie sheet" or "any flat plate" big enough to spread a wide spread of mixture. if you do it on thali's, plates, or cookie sheets, you will probably have to spread the mixture in multiple rounds. The number of these thali's you need, will depend on how thin you spread the mixture. My estimate is about 3-4 thali's of 12  inch diameter

Method

Whisk the yogurt, water and gram flour.

Add green chiili and ginger paste, asafoetida, turmeric powder and salt. Whisk until well blended.

Transfer the mixture into a non stick pan and heat on low- medium heat, stirring constantly to prevent lump formation. Continue stirring on low heat, till the mixture thickens. After about  15 minutes of stirring, taste to see if you feel the gram flour mixture is still uncooked. If you are unable to determine, then stir continuously for another 5 minutes.

Keep the mixture covered, so it remains hot while you proceed to the steps below.

Spread the hot mixture on the prepared surface as thinly as possible, with a flat spatula. When you have finished spreading the batter, allow it to cool a little and settle down.

After about 10 minutes you will notice that you can roll the spread into a roll. Repeat this process and continue to spread the entire mixture. Again wait for about 10 minutes before you can make a roll. Once the rolls have been made, you can cut them to a desired size or 1 inc size pieces.

Place the cut rolls on a serving dish. Heat oil in a pan for seasoning; add mustard seeds, cumin seeds, sesame seeds, allow them to crackle. The add the curry leaves and red chillies. Sprinkle the seasoning over the khandvi's (gram flour rolls) and garnish with coriander leaves and coconut.

Serve warm with Green Chutney or

Chefs Tip: This can be made one day ahead and kept in the refrigerator and warmed up in the microwave before serving.