This is a good appetizer or late afternoon snack and we usually eat this with Green Chutney. Sometimes, when I want to make more, I just make the rolls in two different batches rather than doubling the recipe because I cannot spread it fast enough for more than one batch portion. Prepare as many batches for rolls as you want and garnish all at once.
Khandvi
Makes: 12 pieces
Preparation Time: 15 minutes
Cooking Time: 6 minutes
Ingredients:
For Rolls
1/2 cup Plain Yogurt
1/2 cup Gram Flour (Besan/Pe Mhont)
1/2 teaspoon Fresh Green Chili – finely chopped
1/2 teaspoon Ginger – grated or finely chopped
1/4 teaspoon Turmeric Powder
A pinch Asafetida Powder (Hing) – optional
Salt to taste
For Garnish
1 tablespoon Oil
1 teaspoon Mustard Seeds
A pinch Asafetida Powder (Hing) – optional
3 tablespoons Fresh Coconut – Grated
2 tablespoons Cilantro – finely chopped
Directions:
For Rolls:
- Cut 26 x 12 inches of aluminum foil and keep aside.
- In a microwave safe bowl, whisk yogurt with 1/2 cup of water until smooth. Add remaining ingredients for the roll and whisk until it forms a smooth batter.
- Microwave on high for 3 ½ – 4 ½ minutes; whisking in between after every 1 ½ minutes. (Whisking really well is very important because it will not only smooth out the batter but will also help in even cooking)
- Working as quickly as you can, spread the mixture on the prepared aluminum foil, spreading approximately about 24 x 10 inches or as thin as you can.
- Allow to cool for 1 minute or so and cut into approximately 2 x 10 inches strips (Total 12 strips). Carefully roll out each strip, place it in a plate and keep aside.
For Garnish
- Heat a small frying pan with oil and once hot, turn off heat and add mustard seeds and Asafetida. Stir for few seconds and pour evenly over the prepared Khandvi rolls.
- Garnish with grated coconut & cilantro and serve at room temperature with Green Chutney.
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