|1/2 cup Gram Flour (besan/chickpea flour)|
|1 cup Sour Buttermilk|
|1/4 teaspoon Turmeric Powder (haldi)|
|1 teaspoon Sesame Seeds (til)|
|1/2 teaspoon Mustard Seeds|
|1/2 teaspoon Cumin Seeds|
|1-2 Green Chillies, seeded and finely chopped|
|10-15 Curry Leaves|
|2 tablespoons Scraped Coconut|
|4 tablespoons finely chopped Coriander Leaves|
|2 tablespoons + 2 teaspoons Oil|
- Take gram flour, buttermilk, turmeric powder and salt in a large bowl. Mix properly and make smooth batter using a hand blender. Grease a large plate or back side of a thali or an aluminum foil with cooking oil and keep aside.
- Pour batter into a heavy bottomed pan or a kadai and cook on low flame.
- Keep stirring constantly to avoid lump formation.
- *Cook until mixture becomes thick and does not taste raw. It will take approx 8 minutes. (Time may vary depending on the thickness of pan and quantity of batter. See tips given below to learn how to check whether batter is cooked or not).
- Transfer a large spoonful of batter over previously greased plate or thali. Spread batter in a thin layer with the backside of a flat spoon or a spatula. Depending on the quantity of the batter and size of a plate, you may need 2-3 plates to spread the whole batter.
- Let it cool for 3-4 minutes. Once cooled, place straight cuts using a knife and make 2″ wide strips.
- Carefully roll each strip into a roll (like a swiss roll) and transfer them to a serving dish.
- Heat 2 tablespoons cooking oil in a small tempering pan. Add mustard seeds; when they begin to crackle, add cumin seeds, curry leaves and green chillies and let them cook for around 30-40 seconds. Add sesame seeds only in the end when the sauté is ready.
- Pour prepared seasoning over khandvi rolls.
- Sprinkle shredded coconut and chopped coriander leaves. Serve it with a spoonful of green coriander chutney or garlic chutney.
- Follow the steps 1-4 (from directions-1) and prepare the batter. Cool the batter for few minutes (approx. 4-5 min).
- Take a sevai machine and fit the thick sev mould in it. Grease the entire inner surface of machine with oil, fill it with batter and close the lid.
- Move machine over greased plate and turn its handle continuously to force the batter out through mould (same process as you make a chakli). Let noodles cool for 3-4 minutes.
- Separate noodle strands carefully and break into small pieces. Transfer them to a serving plate or bowl. Follow step-8 of directions-1 to prepare the tempering and pour it over khandvi noodles.
- *To check whether the batter is properly cooked or not, spread a small amount of it (taken from hot batter being cooked) on a small plate having a smooth surface, leave it for a minute or so and then try to peel it and make a roll. If it peels out easily, batter is ready.
- If sour buttermilk is not available, then mix 1/4 cup sour curd and 3/4 cup water using a blender. Alternatively, use 2 teaspoons lemon juice and normal buttermilk if buttermilk is not sour enough.
- If you are preparing it for the first time, we recommend that you try the second method (noodles type khandvi). It is easier than making rolls.