Consider this, it is 4 in the evening, you feel hungry and want to grab a bite….but feeling too lazy to go out and get something. You are bored of the regular “fries” and namkeens….You feel you’ll whip up something but not in a mood to cook something elaborate!

or

You get a phone call from your relatives that they might just “drop-in” for tea…you look around and curse yourself for not stocking up enough on the chips and namkeens to go with the tea….

Here is an option if you are caught in the situations I have mentioned above or similiar ones…

  • Khaandvi

Khaandvi is a traditional Gujrati snack, made from gram flour and curd. Although, in Maharashtra the same snack is known as “Suralichya Vadya”. This dish is almost oil-free…I say “almost” because oil is only used for tampering, if you are on a strict diet or something of that sort, this dish can be ideal for your evening cravings.

I am a complete foodie but I don’t like to spend most of my time in the kitchen, therefore I am always on a look out for recipes which are the “quick-fix” sorts. I learnt to make Khaandvi from my friend Gauri,who apparently is a very very good cook. I really like Khaandvi because it is very easy to make but it looks pretty intricate and I always get compliments, little do people know that it is one of the easiest dishes to make.

Here is the method to make Khaandvi.

khandvi-1 028-FB

You will need:

  • Besan (Gram flour): 1 cup
  • Buttermilk: 2 cups
  • Ginger & green chilly paste: 1 tablespoon
  • Hing: 1 pinch
  • Haldi (Turmeric): 1/2 teaspoon
  • Salt: to taste
  • Grated Coconut: for garnishing

For Tampering:

  • Oil: 1 tspn
  • Mustard seeds
  • Curry leaves

Method:

  1. Mix all the ingredients expect the grated coconut in a mixing bowl.
  2. Whip lightly so that there are no lumps left.
  3. In a heated kadhai,pour this batter. DO NOT ADD OIL.
  4. Keep stirring constantly, the batter will start getting thicker.
  5. You can be sure that it is cooked when the batter changes its colour.
  6. Pour the batter on the cooking platform or a plate and spread it immediately.
  7. Spread it like a thin layer.
  8. Let it cool for a minute.
  9. Now cut lengthwise strips and roll them.
  10. Lastly, heat oil, add mustard seeds and curry leaves and tamper.
  11. Garnish with grated coconut.

I suggest:

  • DO NOT GREASE THE PLATE OR KITCHEN PLATFORM BEFORE SPREADING THE KHAANDVI BATTER ON IT.
  • Lumps do tend to form when you are cooking the batter,constant stirring will help get rid of the lumps.
  • Try and make the rolls as firm as you can, so that they do not open up while tampering or serving.

HAPPY COOKING!