Its an amazing dish. Super easy to make and healthy too. Its almost no oil except for the small amount used for the ‘tadka’, which you can omit if you wish. But the tadka is like the feather in the cap so I would go for it, using very small quantity of vegetable oil or substitute it with a good quality olive pomace oil. Khandavi is an Indian Gujarati dish made with besan (chick pea flour) and curd. Both of these are very healthy ingredients. The best thing I like about it is that it can be made ahead for any small get together with a couple of friends and is best enjoyed at room temperature (Store in fridge if you intend to use it next day). Further it can serve as an anytime snack or food. Hey , it should be an ideal snack for the festival of ‘Holi’! O.K. so enough of talking for now. I’m sure you’re getting a wee bit impatient. Here goes the recipe:
Ingredients for Khandavi:
1 cup besan
1 cup curd
2 cups water
1 level tsp salt
1/4 level tsp turmeric
1 pinch asafoetida (hing) which is optional
Paste of 1/2 inch piece ginger and one large green chilli
Ingredients for tempering (tadka) and garnish:
1 tbsp oil
1 tsp mustard seeds (rai)
10- 12 curry leaves
chopped coriander leaves
1 to 2 tbsp fresh grated coconut or paneer (optional)
Mix together all the ingredients for the khandvi into a smooth paste. There should be no lumps. Pour this mixture into a heavy bottom sauce pan or wok and cook stirring continuously on low to medium heat till the mixture thickens but is still spreadable. This should take about 10 to 12 minutes. Taste a little to check that the rawness of the besan is not there. Take about 2 ladle fulls of the batter and spread evenly into a thin layer (approximately 4 mm thick) onto the back of a large steel tray, or baking tray or even kitchen counter. You may need several plates depending on their size. Let cool for 5 to 6 minutes. Meanwhile prepare tempering by spluttering the mustard seeds in the hot oil. Add the roughly chopped curry leaves and switch off the gas. Now using knife cut the khandavi layer into equal sized strips (about 1and 1/2 inch width) and loosen the edge with knife. Roll starting from one end and arrange into serving dish. Garnish with the tadka and grated coconut or paneer (cottage cheese). I like to add a dash of red chilly powder too. Enjoy the healthy almost no oil and gluten free Khandvi.
Note: 1. In first attempt, usually the layers turn out a bit thick.
2. If curd is not sour,add 1 tbsp lemon juice, for better flavour.
Source: Healthy and Tasty Khandavi