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Khandvi is a mouthwatering Gujarati delicacy that has also become quite popular in many parts of northern, eastern, and southern India. This dish can be served as a starter as well as in the main course, depending on how heavy a person decides to make it. In terms of taste, khandavi is a savoury snack that feels very fresh and soft. It has evident flavours of chickpea flour and curd, along with some very subtle spices that make it perfectly balanced.
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It is a great snack for people who do not like eating extremely spicy food. The process of making khandvi at home is not very simple, which is why most people are apprehensive about making it at home. The dish is surely a bit tricky to make at home, but it is certainly not impossible to crack the code of rolling it properly. Here are some tips and tricks for people to roll the most perfect khandvi at home.
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* Shift Flour Continuously
Before adding yoghurt to the chickpea flour, a person has to constantly keep shifting the chickpea flour with the help of hands or a spoon to ensure that there are no clumps in the flour. It is always a lot easier to blend the chickpea flour when the flour is properly smooth and doesn't have any kind of clumps present. Also, a lot of people prefer using buttermilk instead of yoghurt, which is not the best way to make khandvi at home. Yoghurt is a much better option to make the most perfect batter for khandvi and in terms of consistency, one can keep adding a bit of water to adjust the batter consistency.
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* Chronological Order
All the ingredients have to be added in the correct chronological order. First, a person has to mix yoghurt with chickpea flour and then include water. The last step is to add the spices, mix everything well and make sure that there are no clubs left. It is only then that the person should transfer the batter into a saucepan and cook everything on low to medium heat until the mixture starts tasting properly cooked.
* Oil The Thali
The thali in which the khandavi has to be spread should be prepared in advance. One has to begin by spreading some oil on the thali properly on all corners and leave it for 15 to 20 minutes before it is finally used for its purpose. The best way to grease the thali is to use any kind of vegetable oil, such as mustard oil or sesame seed oil. The oil is important in making sure that the khandvi is perfectly carved out without much effort.
* Testing The Batter
A great way to test if the cooked mixture is ready to be spread on the thali is to first pour a little bit of the mixture on the thali and let it cool down for 2 to 3 minutes. If it can come out very smoothly and easily, it means that the mixture is ready. However, if it doesn't come out as smoothly, it means the mixture has to be cooked for a bit more time. It is only after doing this test that a person should decide to spread the khandavi batter on the thali.
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* Spreading The Batter
Once the mixture has been tried and tested, one should take a big spoonful of the batter and spread it evenly over a thali. This is a process that requires a lot of patience and time and one cannot expect it to happen within a few minutes. Leave it for at least 2 to 3 minutes before taking it out. A great way to save time is to use the other side of the thali instead of washing it all over again if one side has been used. Simply oil the other side of the thali and pour the batter on top of it. This way, the thali can be used to its fullest potential.
* Cooling Down The Mixture
After spreading the mixture, one has to give it ample time to cool down. With the help of a long knife, one has to make thick cuts that are at least 2 inches long. The process of removing the batter from the thali begins with removing it from its ends using the edge of the knife. Then the person has to start rolling the batter and delicately place each roll on the top of a flat tree. If one wants to add something to the khandvi, then it can be added during this process. Simply place the ingredients on the top of the khandvi and roll it down with the help of a knife after everything has been set.
