Khandvi is a Gujarati dish. It is favored by many as a tea time snack as well as for breakfast. It is now available all across India. Many people prefer to buy it from the sweet shop rather than preparing it at home. It is not difficult to prepare Khandvi in fact on the contrary it is quite simple. However it requires some fine culinary skills to roll out the perfect khandvis!
Khandvi is prepared from besan (better known as gram flour) and yoghurt. One needs to whisk yoghurt and gram flour on a pan along with a little ginger paste, turmeric, pinch of salt and a little water. If you like spicy then go for finely cut green chilies. In 10 minutes a thick batter would be ready. Do ensure that the batter is very smooth. The next step in the process of making a khandvi is quite tricky. While the batter is still hot you take spoon full of it and spread it evenly on any greased plane surface. The thinner the spread is the better your khandvi will look and taste. After the spread cools down a bit, you carefully make Swiss rolls out of it. Khandvis are generally small in size. They are about an inch in length such that you can bite one entire piece at a go.
Khandvis are incomplete without a tempering of asafetida, sesame seed, mustard seed and some curry leaves along with a spoonful of oil. Traditional khandvi is garnished with coriander leaves and coconut. You can make it look colorful by adding some red chilies. Yoghurt gives the khandavi a slight sour taste but some people prefer it even sourer and they add lemon drops on top of their khandvi. The modern touch is added to khandvi by spreading some grated cheese over it.