This dish is always served at room temperature. Choose a smooth surface like granite or steel to spread the hot batter.
- 1 cup yogurt preferably sour
- 2 cups Water
- 1 cup Channa flour Chick pea (gram) flour
- 1 tbs Paste of 2 green chillies and 2cm ginger
- 2 tsp Ajwain seeds
- 1 tsp salt or to taste
- 2 tbsp desiccated coconut
- 2 tbsp oil
- 1 tsp Mustard seeds
- 1 tsp Sesame seeds
- 1 finely chopped green chili optional
- Pinch of asafoetida
- 1 tbs chopped green coriander
- Liquidise the yogurt, water, gram flour and the chili, ginger paste.
- Add the ajwain seeds and salt. Adjust seasoning at this stage only.
- Get your chosen smooth surface ready by cleaning it thoroughly and spreading a very thin film of vegetable oil over it.
- Transfer the batter to a thick bottom vessel (do not use non-stick).
- Place the vessel on a low heat, stirring continuously using a flat metal spatula. After a little while the batter will start to thicken, just keep stirring.
- Continue cooking for at least 15 minutes further.
- Take a cool small plate and drop a teaspoonful of cooked batter on it and quickly spread it thin using forefingers. Careful, it will be hot! Try and lift the batter off the plate after it has cooled thoroughly. If it ‘picks’ easily then it is ready to be spread out on the prepared surface.
- Using a ladleful of batter at a time, quickly spread first with a wide spatula and then when manageable with your palm and fingers. The batter should be thinly and evenly spread in a rough square or rectangular area. Continue until all the batter is used up.
- Leave for 10-15 minutes to cool and then score it into rectangles of about 6” by 10”.
- Beginning at the shorter and the rougher side of the rectangle and start rolling the khaandavis. Always end at the cut edge to give a smooth finish. At this stage the rolls will be long
- Line up all the rolled khaandavis and first cut off the rough edges on one side.
- Cut the rest into equal pieces of 2”. Arrange on a large plate and sprinkle desiccated (or grated fresh) coconut over it.
- For the rest of the decoration, heat up the oil in a small pan. When the oil is hot add the mustard seeds and the sesame seeds. As soon as they start to splutter, add the asafoetida and carefully and evenly sprinkle over the arranged khaandavi. If desired, add chopped green chilies in the vaghaar.
- Garnish with chopped coriander and serve at room temperature.
Khaandvi can be prepared much earlier, even the day before. Do remember to serve it to your guests on the day. Once after all the hard work, I did forget to take it out of the cool cupboard!