An amazing writer, cook and TV personality, Tarla Dalal. The Indian cooking queen. I have made many of her recipes but recently I had the urge to eat Khandvi…A subtle tangy rolled snack made from (chickpea) gram flour and yoghurt. This particular dish is very special to me as my aunt and I made this together. She had taught me the technique.
However I had forgotten to make a note of the recipe, so I referred to Tarla Dalal’s brilliant recipe. The results were outstanding in terms of flavour. I didn’t take step by step pictures as it was my first attempt. But I know I will use this particular recipe time and time again so knew that all of you would love it too! I’m also bringing some at Angie’s Fiesta Friday Party co hosted by my lovely friend’s Selma & Jhuls…x
INGREDIENTS
1 cup besan (gram flour)
1 cup fresh yoghurt mixed with 1 1/2 cups of water
2 to 3 drops of lemon juice
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder
a pinch of asafoetida
salt to taste
3 1/4 tsp sunflower oil
1 tsp mustard seeds
1/4 tsp asafoetida
5 to 6 curry leaves
1/2 tsp finely chopped green chillies (optional)
For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander
METHOD
Combine the gram flour, yoghurt-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains)
Cook on a slow flame, while stirring continuously till it becomes thick (approx 8 to 10 minutes)
Grease a clean work top surface or a flat metal plate (approx. 10”) on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased plate or work top and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done
Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1)
When cool, cut the khandvi on each thali lengthwise (approx. 1½” in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3)
For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.Pour the tempering over the khandvis.Serve immediately garnished with coconut and coriander
The video link is in Hindi but it will give you an idea of the technique that is needed to make this dish
You Tube Video http://m.youtube.com/watch?v=C_2p-Si0gvU
Original recipe @
http://www.tarladalal.com/Khandvi-(-Gujarati-Recipe)-557r
Really interesting recipe, I love the rolling shape! 🙂
Yes it is so nice..a bit like thin lasagne pasta sheet texture and so yummy x
You are right it looks like tiny rolled lazagnas! Lol,
An interesting snack, luckily I just have gram flour and yogurt in my fridge, will try it during weekend if I can remember. I was so busy this week!
Excellent…Let me know how you like them x
Will do! 🙂
These are wonderful and what a great technique. It’s on my must try list.
Ohh this look really nice, do you recon I could use soy yogurt? Well if I give it a go, I’ll let you know! (Unintended rhyme there)
It should be fine x
Delicious!
Thanks Karina 😉
These look like they could feed hungry teenage boys. I love the video channel too. Thanks for the link.
My pleasure enjoy!
I love Indian snack recipes using besan. Thanks for posting this. Hope I can make mine look that pretty.
I’m sure yours will be prettier!
I don’t think I’ve ever had anything like this but these sound great! They look beautiful in your picture
Thanks Alex…Do try them x
This looks amazing and delicious, Dimple 🙂
Thank you honey x
I’ve always wanted to try khandvi. But am terrified the whole thing will just stick to the pan. Maybe I’ll wait for your step-by-step pics!
Oh Anjana…I’m sure yours will come out better than mine x
These look so interesting! Definitely one to try 🙂
Thank you so much Natalie!
I love being introduce to “new to me” foods through you, Dimple. These rolled khandvi sounds like a delicious snack!
Thanks Nancy…I enjoy sharing them with you all!
This looks delicious Dimple! I love how you introduce me to new foods all the time!
Thanks Lori…that’s very pleasing x
I love Indian food, but have never cooked it myself- *shameful*! This dish looks amazing!!!
Ooh you must…or I will cook for you 😉
I would seriously ❤ that, Dimple! 🙂
Xxx
Oh this makes me long for Mumbai, I grew up eating khandvi!! Looks really gorgeous Dimple, must taste awesome too, well done you! 🙂 xox
Thanks Neeta…all credit goes to Tarla Dalalji! Have a great weekend x
Wow! They look like works of art, I’ve never heard of khandvi, another new one for me ☺️☺️ Xx
Thank you darling! Really enjoyed making them xx
Looks great, I think it would take practice, though. Whenever I cook besan, it gets all sticky, can’t imagine rolling it out!
I love, love, love khandvi. I dream of it. Thanks for the recipe, have to attempt it soon.
I love love love it too…enjoy dear Aneela x
I have not heard of this. Looks pretty and sounds yummy.
It is a Gujarati dish…something I have always loved but just plucked up the courage to make… Thanks
I want to eat this now! Think I am going to make this today. Looks delicious.
Khuzzy x
http://www.thefoodiesblog.com
Wow! I’ve never heard of this, Dimple! It seems really good and it sounds like this will make a delicious snack. This is so creative of you! It made my mouth-water. 😛 Thank you for bringing this – this will me my first time to try this. You brought enough, right? 😀
Hope you are having fun at FF15. Have a lovely weekend to you, Dimple! ❤
For you Jhuls….always xxxx have a lovely weekend too…Thank you!
Pssst – don’t tell anyone but I’ve just spent a wonderful ½ hour in Angie’s study, watching Tarla Dalal on YouTube…she is adorable – I want her to adopt me,,,,
Oh honey..That is so sweet! But so sad to inform you that she passed away…so this post and her recipes are a legacy that will live on forever xx
Oh, how sad – I thought that she looked much older in some of the vids I was watching – thank you for sharing her with us all Dimple xx
Thank you, Dimple! ❤
Wow Dimple – this is such a wonderful dish to bring to the party! I have never really thought about how khandvi is made – the video is very interesting. Thanks so much for joining in lovely Dimple – now where is my plate….xx
I looooove Khandvi Dimple!! I made them first about 3 years ago & they were perfect. My second attempt however went horribly wrong & I havent made them since 😦 I need to try making them again soon. Thanks for the recipe 🙂
Absolutely! I’m sure they will turn out wonderful x
Ooh, sounds fabulous! 😀
xo
Hello dear Kathryn…Thank you and I missed you friend xx
These look fabulous! What is asafoetida?!?!?!
I don’t know where to begin. This is SO interesting. I will need to make this myself if I ever want to taste it, and I do want a taste of this.
They look great Dimple 🙂
Thank you honey…I enjoyed making and eating them 😉