Gujarat Khandvi Gram Flour Roll Yogurt Tempered Classic

Ingredients

• 1 cup besan (gram flour)
• 1 cup sour yogurt
• 1 cup water
• 1/4 tsp turmeric
• 1/2 tsp ginger paste
• 1/4 tsp salt
• For tempering: 2 tbsp oil, 1 tsp mustard seeds, 1/2 tsp sesame seeds, 8 curry leaves, 2 green chillies — slit
• For garnish: fresh coriander, freshly grated coconut

Method

1. Whisk besan with yogurt and water until completely smooth — absolutely no lumps.
2. Add turmeric, ginger paste and salt. Whisk again.
3. Pour into a heavy pan. Cook on medium stirring constantly and vigorously for 8 to 10 minutes.
4. The mixture will thicken. Keep stirring — it must not stick. The khandvi mixture is ready when it does not stick to a spoon and holds shape when a small amount is spread on a plate and cooled — it should peel off cleanly.
5. Work very fast now: pour the hot mixture onto the back of lightly greased thali plates or a marble surface in a thin, even layer — spread with a spatula as thin as possible (1 to 2 mm).
6. Let cool for 2 to 3 minutes until set.
7. Cut into 5 cm wide strips. Roll each strip into a tight spiral.
8. Arrange spirals on a serving plate.
9. For tempering: heat oil. Add mustard and sesame seeds — pop.
10. Add curry leaves and green chillies. Pour over the khandvi rolls.
11. Garnish with coriander and fresh coconut.