Khandvi is a delicious snack that originated from Gujarati cuisine. It is one of the most popular snacks among Gujaratis and undoubtedly one of their go-to snacks to binge on during any time of the day. Khandvi is a bright yellow-coloured snack that is rolled into bite-sized pieces. It is always served as an appetizer with a chilli chutney. They are a soft, light and melt-in-the-mouth snack that is made up of gram flour and yoghurt and seasoned with ginger paste, turmeric, salt, and lots of green chillies. It is then rolled up slowly and finally tempered with green chutney, fresh coriander, and condiments. Most people usually find it a bit tricky to make it at home as it requires one to put in a lot of effort to ace it in single attempt. We are sharing 4 tips and tricks you must remember before starting with the process of cooking khandvi at home.
1. Whisk a batter until there are no lumps
Always make sure to whisk the batter until you see no lumps. In order to avoid getting lumps, it is recommended to stir and whisk continuously for at least 10 minutes. Whisking for a longer time can help in thickening the batter. Another thing you must keep in mind is to always cook it on a low-medium flame. If you wish, you can always replace curd with buttermilk for a better and thick consistency.
2. The batter must be thick
The consistency of the batter decides the softness and perfect texture of your homemade khandvi. Never add excess water to the batter, always add slowly as per the consistency. A thin batter will not spread easily and will surely break down while rolling.
3.Grease the plate/ dish well
Before you transfer your batter to another dish or plate, grease it evenly from all the sides to avoid having your mixture/ batter stick to the plate. This step must help in rolling the khandvi easily without any struggle.
4. Roll the khandvi lightly
Roll your khandvi slowly without any haste. Start rolling up once after the spread/ batter has cooled down properly.
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