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Tuesday, November 10, 2009


Preparation Time: 20 Minutes Food Type: Tea time snack, guest serving, after work/school snack, kids variety, Iftar item Cuisine Type: Indian (Gujarati)
  1. ¼ cup yogurt
  2. ¼ cup besan/gram flour
  3. 1 cup water
  4. 1 tsp hing/Asaefoetida
  5. ¼ tsp turmeric
  6. Salt to taste
  7. Oil

Tempering & Garnishing:

  1. ½ tsp mustard seeds
  2. 2 tsp grated coconut
  3. Chopped coriander


  1. Use a balloon whisk to beat the yogurt, water and gram flour. Make sure there are no lumps in the batter.
  2. Add the rest of the ingredients and mix well.
  3. Grease 2-3 plates or thali’s and keep aside.
  4. Heat the batter in a pot (preferably a non-stick) on a low flame.
  5. Stirring continuously.
  6. Stir it for around 7-8 minutes until the batter thickens and starts to coat the whisk.
  7. Spread the mixture on the greased plates in a circular motion (as when you make a dosa).
  8. Let it cool. It is important that the mixture should be cool - around 10 minutes.
  9. Roll the Khandvi and cut it in bite size pieces.
  10. Arrange them in a serving dish.

Tempering & Garnishing:

  1. Heat oil and add the mustard seeds. When the seeds pop, turn off the heat and pour over the Khandvi.
  2. Garnish with grated coconut, and chopped coriander.

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