A Delicious Gujarati Delicacy - Coconut Flavored 'Khandvi' Recipe

Ingredients For khandvi
1 cup Bengal gram flour (besan)
1 cup sour curd
2 cups water
1 teaspoonful green chilli paste
1/4 teaspoonful asafoetida
1/4 teaspoonful turmeric powder
Salt
For seasoning:

1/2 teaspoonful mustard seeds
1/2 teaspoonful cumin seeds
1 teaspoonful sesame seeds
5-6 curry leaves
2 dry red chillies (whole)
2 tablespoonful oil
2 tablespoonful grated coconut
2 tablespoonful fresh coriander leaves (finely chopped)

Method
Take a large bowl and beat curd in it, then add gram flour and water to it. Mix well and add asafoetida, green chilli paste, ginger paste, turmeric powder and a pinch of salt to it. Whisk it for 2-3 minutes or until the mixture becomes a bit textured.

Heat a medium nonstick saucepan over medium flame and pour the mixture in it. Reduce the heat to low flame and cook the mixture while stirring it constantly so as to avoid burning it. Use the back of the ladle to remove any lump formation. Continue stirring it for about 15-20 minutes or until the mixture starts thickening.

Afterwards, taste the mixture to check whether or not it`s cooked thoroughly. If not, cook it again for another 5 to 10 minutes while stirring constantly. Once done, remove pan from the heat and cover it with a lid so as to keep it hot for a while.

Next, prepare a clean flat surface to spread the gram flour mixture. A granite kitchen counter top is ideal for that and if you don`t have one, anything from a cookie sheet to a large baking tray to even flat thalis will be fine. However, you will need 2-3 thalis to spread out a thin layer of gram flour batter in each.

Once the flat surface is prepared, pour the gram flour batter and spread it thinly using a flat spatula. Ensure that the layer is very thin. Leave it like this for about 10 minutes so that it cools a bit and settles down. Once the spread is settled, make a roll of it and keep it aside. Then, spread the next batch of batter thinly onto the surface and allow it to settle for 10 minutes. Repeat the process until all the batter is made into rolls. Then, cut all the rolls in 1-inch pieces and set them aside.

Take a nonstick pan and heat oil in it until it`s smoking hot. Add cumin seeds, mustard seeds and sesame seeds to it. Allow them to crackle for a few seconds and add curry leaves and red chillies to it. Stir-fry the spices for a couple of seconds and remove from the pan into a small bowl.

Place the cut khandvis on a serving plate and sprinkle the fried seasoning over them. Garnish them with grated coconut and chopped coriander leaves and serve warm with mint chutney.

Note: You can refrigerate the leftover khandvis for up to three days and heat them lightly in the microwave right before serving.