इसका खट्टा-मीठा स्वाद खासा मजेदार है. खास बात यह है कि इसमे कैलोरीज भी ज्यादा नहीं होती.
Master Chef Tarla Dalal Explains How to cook Khandvi (Gujarati Recipe) in an extremely easy way.

Ingredients:

1 cup besan (bengal gram flour)
1 cup fresh curds (dahi) mixed with 1 1/2 cups of
2 to 3 drops of lemon juice
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
3 1/4 tsp oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 6 curry leaves (kadi patta)
1/2 tsp finely chopped green chillies (optional)

For The Garnish:

2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)

Method:

• Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains).
• Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes).
• Grease a thali (approx. 10") on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn't, then cook for a few more minutes, and check once more till done.
• Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1).
• When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3).
• For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.
• When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
• Pour the tempering over the khandvis.
• Serve immediately garnished with coconut and coriander.