Khandvi (Gujarati Savory Rolls)

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 1 cup besan, 1 cup plain yogurt, 1 tablespoon ginger-green chili paste, 1/4 teaspoon turmeric powder, 1 teaspoon salt, and 3 cups water until a smooth, lump-free batter is formed.

2. 2

   Pour the batter into a heavy-bottomed pan and cook over medium-low heat, stirring continuously with a whisk to prevent lumps, for about 10-15 minutes until the mixture thickens significantly and pulls away from the sides of the pan.

3. 3

   Immediately spread thin layers of the hot batter onto the back of greased plates or a clean countertop using a spatula, ensuring the layers are as thin as possible and evenly spread.

4. 4

   Allow the spread batter to cool for 5-7 minutes until it sets and becomes firm enough to handle, then carefully cut the sheets into 2-inch wide strips.

5. 5

   Gently roll each strip tightly from one end to the other to form cylindrical rolls, arranging them on a serving platter.

6. 6

   In a small pan, heat 2 tablespoons cooking oil, then add 1 teaspoon mustard seeds and let them splutter before adding 1 teaspoon sesame seeds, 8-10 curry leaves, and a pinch of asafoetida, cooking for 30 seconds until fragrant.

7. 7

   Pour the hot tempering mixture evenly over the prepared khandvi rolls, then garnish with 2 tablespoons chopped fresh coriander leaves and 2 tablespoons grated fresh coconut before serving.