Khandvi

🔥 Prep

• Measure 100 g besan and place in a mixing bowl.
• Measure 100 g sour yogurt and add to the bowl.
• Measure 150 ml water and keep ready.
• Measure 1 tsp ginger paste, 0.25 tsp turmeric powder, 1 tsp salt, and set aside.
• Finely chop 2 green chillies.
• Grate 2 tbsp coconut (if not pre‑grated).
• Measure 1 tsp mustard seeds and 1 tbsp oil for tempering.

🔥 Cook

• 1. In the bowl, whisk together the besan, yogurt, water, ginger paste, turmeric, and salt until smooth (no lumps) – this is the batter.
• 2. Pour the batter into a heavy‑bottomed pan and place over medium heat.
• 3. Stir continuously with a spatula, scraping the bottom, for 8‑10 minutes until the mixture thickens, pulls away from the sides, and forms a glossy, thick paste.
• 4. Immediately transfer the hot batter onto a greased flat surface (e.g., a silicone mat or inverted thali) and spread it thinly with a spatula to a thickness of about 2‑3 mm.
• 5. Let the spread cool for 2‑3 minutes until firm to touch but still pliable.
• 6. Using a sharp knife, cut the cooled sheet into strips approximately 4 cm wide.
• 7. Gently roll each strip tightly from one end to form a cylindrical khandvi roll; place the rolls seam‑side down on a serving plate.
• 8. In a small tempering pan, heat 1 tbsp oil over medium heat until shimmering.
• 9. Add 1 tsp mustard seeds and let them splutter for ≈15 seconds.
• 10. Add the chopped green chillies and sauté for 20 seconds until fragrant.
• 11. Stir in the grated coconut and toast for 30 seconds, then pour the tempering evenly over the rolled khandvi.
• 12. Optionally, garnish with extra coconut and serve.

🔥 Serve

• Arrange the khandvi rolls on a platter and drizzle any remaining tempering over them.
• Serve at room temperature or slightly warm or slightly warm with a side of green chutney or tamarind chutney.
• Pair with a hot cup of masala chai for a traditional snack experience.