■1/3 cup Gram Flour
■1/3 Yogurt (sour would be better)
■1 cup water
■1” (approx.. when chopped aprrox. ½ tsp – ¾ tsp) Ginger peeled
■2-3 Green Chilies (adjust to taste or omit if you don’t want it spicy. I didn't use it since my child can't stand the heat)
■1 tsp lime Juice (opt. if yogurt not sour)
■¾ tsp – 1 tsp Salt (adjust to taste)
■½ tsp Turmeric
■¾ – 1 tsp Oil
■¼ tsp Mustard Seeds
■¼ tsp Sesame Seeds
■1 tsp cilantro, chopped
■2 Curry Leaves (I didn't use it)
■2 Green Chilies chopped (I didn't use it since my child can't stand the heat)
Step 1: Make the Batter
■Mix ground ginger paste, salt, turmeric and gram flour in a bowl.
■ In a separate bowl whisk the yogurt. Add lime juice, water to it and continue whisking it to make buttermilk. Add this buttermilk to flour and mix it using a whisk. Make sure there are no lumps in the flour buttermilk mixture.
Step 2: Cook the Batter
Step 3: Spread the Cooked Batter
Spread it out thinly.
Set it out to cool.
After several minutes, peel the khandvi sheet off the baking sheet and roll it into a roll.
Step 4: Seasoning and Serve
In a skillet or pan heat the oil for tempering. Add mustard seeds and when they start spluttering, add sesame seeds, then curry leaves (if you use) and green chilies (if you use). Turn off the heat. Pour this over the khandvi, sprinkle chopped cilantro for flavor and as garnish and serve.
I have never had Khandvi before. So I can't compare my creation to a previous experience. But I can say the fried mustard seeds, sesame seeds and cilantro can turn a strongly cultural flavored food into anybody's favorite. I don't think I have used mustard seeds or in such a way before. The best thing I got out of this Indian cuisine adventure is finding mustard seeds. I know I'll use it in some foods I regularly make and try it in new foods too. I'm totally impressed by the wonderful flavor of fried mustard giving to food.
I'm no Indian. So if you have a tip for me, feel free to let me know. If you like it, vote it for the Indian Cuisine Contest.