Wednesday, 24 April 2013


Ingredients required:-

For the khandvi:-
  • 1 cup of  gram flour ( besan)
  • 1 cup of buttermilk or curd preferably a little sour
  • a pinch of turmeric powder
  • a pinch of sugar
  • 2 tspn of chilly-ginger paste
  • salt to taste
  • water as required
  • a little oil for greasing the thali

For the tempering:-

  • 3-4 tspn of refined oil
  • 6-8 curry leaves
  • 2 tspn of sesame seeds
  • 2 tspn of mustard seeds

 For the coconut chutney :-

  • 1 cup of dry coconut (soaked in warm water)
  • 5-6 red chillies( soaked in warm water)
  • a small ball of tamarind soaked in water
  • 6-7 cloves of garlic
  • 1 inch piece of ginger
  • 2 tspn of grated jaggery
  • salt to taste

Procedure to make:-

  • In a bowl whisk together all the ingredients mentioned in list for making the khandvi expect water and whisk together ensuring that there is no formation of lumps.
  • Now add water as required and again whisk together to form a mixture of pouring consistency.
  • Now put on stove on a low flame and continuously keep stiring with a whisk to prevent lump formation.
  • Test if the mixture is ready by spreading on back side of a plate and try peeling it.
  • Now grease a plate and spread the besan mixture even using a playing card or even a atm card if you find it difficult to spread using a spatula.
  • After it cools gently try lifting it off the sides of plates and roll it.
  • Now cut the rolls into desired shapes.
  • Heat oil in a pan and add mustard seeds, curry leaves and let it splutter.
  • Drizzle on top of khandvi and serve hot with coconut chutney.

Coconut chutney:-

  • Grind together all the ingredients with a little water in a blender and serve with khandvi.