Khandvi is a tasty Gujarati snack with a smooth, silky texture and a savoury flavour. This Khandvi recipe displays a flavourful combination of gram flour, yoghurt, and spices, providing thin, rolled-up layers that look almost as good as they taste. First, the besan is cooked with yoghurt and water at low heat. The mixture is constantly stirred until it reaches a smooth, lump-free consistency for spreading evenly on a greased surface, normally a marble slab or countertop. After cooling a little, it is cut into strips and rolled up tightly into cylindrical shapes. Tops are given a tempering of mustard seeds, sesame seeds, and curry leaves, hence giving them an aromatic flavour. It can be served as a snack, appetiser, or light meal. These can be served along with green chutney or tamarind sauce-it indeed pairs perfectly with the savoury taste. Khandvi is a dish that requires some skills and effort to prepare, but in the end, every bit of toil is well worth it. This Khandvi is best served as a special dish for festivals or wedding celebrations, yet it can also be enjoyed as a special treat for your family. It's delicate texture and rich flavour will surely please those who get to taste it, making it an especially treasured addition to your culinary repertoire.

• 100 gms besan
• ¾ cup curd
• 1 tsp ginger paste
• 1 tsp green chili paste
• ¼ tsp turmeric powder
• ⅔ tsp salt
• 1 pinch hing
• 2 tbsp coriander leaves
• 1 tbsp oil
• 8-10 curry leaves
• 1 tsp mustard seeds
• 2 tsp sesame seeds
• 1/2 tsp red chilli powder

• Pour the besan and curd batter into a saucepan or a broad frying pan. Switch on the stovetop and keep the flame to the lowest. Begin to stir.
• Keep on stirring as the Khandvi batter starts getting heated up. It begins to form lumps, and you must continually stir so that the lumps do not form.
• The batter would start getting thick and continue to thicken. Keep on stirring. A wooden spatula or a heat-proof silicon spatula is the best.
• The bottom of the batter also should not be allowed to stick. So, you have to keep on stirring all the time.
• Once the batter has thickened well, do a plate test.
• Put a few teaspoons of the batter on a greased plate. Let it cool a bit, and then start rolling. If you are not able to roll, that means the batter needs to be cooked a bit more.
• The final consistency of the khandvi batter is as shown in pic 17 below.
• It can take 17 minutes to get the right consistency on a low flame. The timing will depend on how high the flame is, how thick/thin the pan is, and what size the pan is.
• Just do the plate test, and when you can form the rolls, the khandvi batter will be ready.
• If the batter is too thick, then you are not able to spread it and, therefore, are unable to get thin layers of rolls.
• Yet, spread the batter. You will get thick slices, but they are still good to taste.
• Pour about 1/2 to ⅔ cup of the batter on a large plate and spread it very thinly & evenly with a spatula.
• You've got to be fast with the remaining batter, too. Because even with a slight cooling up, the batter becomes like a blob, which is hard to spread.
• Let cool, and then sprinkle the coconut + coriander leaves mixture sparingly.
• You can skip this stuffing part and directly garnish when you temper the khandvi rolls with coconut and coriander.
• Cut into equal-sized strips.
• Roll each strip tight. Now, put them in a serving tray or plate. If the tray or plate is significant, you will get big rolls. In this case, after you have completed the rolling half, just cut horizontally and make another roll.
• Arrange the khandvi rolls next to each other or stack them up neatly on a plate or tray.
• Heat oil, and crackle the mustard seeds.
• Add curry leaves and green chillies and fry for a few seconds.
• Add the sesame seeds and let them change colour & crackle; pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
• You can garnish it with some more coconut and coriander leaves if you like. Serve Khandvi with coriander chutney or coriander mint chutney.