Vitla Khandvi

Vitla means wrapped or rolled in Gujarati. This is one of our favorite and a most popular gujarati snack. These little chickpea flour pin wheels are delicate and soft to bite and you will surely relish it!

Traditionally while making Khandvi, chickpea flour and yogurt is cooked over the stove stirring constantly to avoid lumps. As chickpea flour/besan cooks, it tightens and thickens. The cooking time varies depending on the type of the container and amount of heat supplied. It can be tricky sometimes and you have to check on the consistency often before it is done. Timing is crucial in this recipe. under-cooked besan will not allow your khandvi to roll, over cooked will make it hard and stiff.

My mom makes it in her microwave, stirring occasionally and perfectly cooked and timed :) Use 100% power on your microwave and you will not have to worry about it getting over cooked or under-cooked. But cooking time varies based on the type on microwavable bowl. I use transparent glass bowl and so does my mom and we get the batter cooked in 8 minutes. You would want to spread a little batter on the flat greased surface after 6 or 7 minutes of microwaving. If it is done, you do not have to use an extra minute to cook. Extra time means making the batter thick and even difficult to spread and roll into khandvi.

If by chance you end up microwaving more and making the batter too thick and difficult to spread, Just pour and spread the batter into a pan to form a thick layer. Cut into cubes and sprinkle tempering and garnish it. It will make into thick khandvi bites. Yes, we do make this at home often as it is easy and quick :)

Ingredients (makes around 30 pieces)

1 cup besan/chickpea flour
2+1/2 cup buttermilk (yogurt+water)
1 tsp. salt
1/4 tsp.turmeric powder
1/8 tsp. hing

For tempering:
1 tbsp. oil
1 tbsp mustard seeds
Chopped green chilies
5-6 curry leaves

To garnish
2 tbsp. grated coconut (fresh or frozen)
2 tbsp. chopped cilantro

• Start by using a cup of yogurt and 1 1/2 cup water. Mix well to form a lump less buttermilk/ chaash.
• 1 cup besan : 2 1/2 cup liquid (chaash)
• Add a cup of besan/chickpea flour to buttermilk. Whisk well to form lump free batter.
• Add salt, haldi, hing. 
• Microwave on 100% power for 3 minutes. Sides start to cook. Remove from the microwave and whisk to mix and smoothen the batter.
• Microwave for another 3 minutes. Remove and whisk again. 
• Microwave third time for 2 minutes.
• Whisk well. You could also use your hand blender to smoothen the cooked batter.
• Spread a spoonful on greased surface to check if it is done.
• Cool for a minute and roll.
• If it rolls easily it is done!
• Pour some batter on the surface and start working quickly with it.
• Spread it out evenly before it cools.
• Sprinkle some grated coconut and chopped cilantro.
• Cut into 1 inch long strips. When cooled, roll each strip. Place each khandvi roll in a plate.
• To temper: Heat a tbsp of oil. Add 1 tbsp. of of mustard seeds. Fry some chopped green chillies and curry leaves. Add a pinch of hing. Pour temper evenly over khandvi rolls. 
• Sprinkle with grated coconut and chopped cilantro.

Here is step-by-step pictorial recipe:

Start by using a cup of yogurt and 1 1/2 cup water. Mix well to form a lump less butter milk/ chaash.

1 cup besan:2 1/2 cup liquid (chaash)

Add a cup of besan/chickpea flour. Whisk well.

Add salt, haldi, hing.

I have a clean kitchen counter ready to spread khandvi dough.

I washed it well and greased it with some oil.

Microwave on 100% power for 3 minutes.

Sides start to cook. remove from the microwave and whisk to mix and smoothen the batter.

Microwave for another 3 minutes.

Remove and whisk again.

Microwave third time for 2 minutes.

Whisk well. You could also use your hand blender to smoothen the cooked batter.

Spread a spoonful on greased surface to check if it is done.

Cool for a minute and roll.

If it rolls easily it is done!

Pour some batter on the surface or silicone mats and start working quickly with it.

Spread it out evenly before it cools.

OR

Use a greased thali to spread the batter.

Sprinkle some grated coconut and chopped cilantro.

Cut into 1 inch long strips.

When cooled, start rolling them.

My husband: A great help!!

 To temper: Heat a tbsp of oil. Add 1 tbsp. of of mustard seeds. Fry some chopped green chillies and curry leaves. Add a pinch of hing.

Pour this temper over rolled khandvi.

Sprinkle cilantro and grated coconut.

Serve with green chutney or sweet chutney or enjoy as is!

Enjoy Delicious, Soft, Fun to eat... Vitla Khandvi!

Dahi Pakodi

Dahi Pakodi is another form of chaat food. Chaat means to lick! A Finger licking food that is combination of sweet, spicy and tangy flavors. Specially in summer, chilled yogurt dishes are not only delicious, but really soothing.

Dahi Pakodi is a good and a quick substitute to dahi wada. Wada is usually made of urad/ lentils which need to be soaked overnight and ground in a grinder before it is fried. But, Pakodi is a deep fried ball made of whole wheat flour and chickpea flour and is quick and instant. Fried and soaked pakodis can be covered and refrigerated until it is served or taken to a potluck.

So look at your calendar and see when you have your next party! :) 

Here was my table-scape for our Spring/Easter party!

Mix 2 cups whole wheat flour and 2 tbsps. of chickpea flour/besan.
This will make a platter full of pakodis. 

Whisk with around 1 3/4 cup water to make a thick batter.

I like to use a hand blender to make a smooth lump-free batter.

Add a tbsp of salt, 1 tsp. baking soda and 1 tsp chilli powder. Mix well.

Prepare a large container with 4-5 cups room temperature water to soak fried pakodi

Heat oil in a frying pan. Take 1 tsp. of batter and drop it gently in hot oil. Be careful not to splatter oil on your hand.

Make individual pakodis. As you drop in the dough, it settles at the bottom of the pan. The batter doubles in size and floats on the oil. Fry them for 3-4 minutes till they turn golden brown and are cooked thoroughly. 

Toss them immediately in a container containing water. Soak till they get soft and lighter in color.

You can continue frying the next batch while these soak.

Keep a serving platter ready to assemble soaked pakodis.

I love this one!!

Soak pakodis well for 4-5 minutes.

Gently remove few in your palm.

Using another palm, squeeze out excess water to flatten them. Be careful not to break them, and if you accidentally do, do not worry, all your flaws will be covered soon.

Lay out squeezed pakoris on the platter.

Pour plain, whisked, smooth yogurt over pakodis. Sprinkle salt, cumin powder and red chilli powder.

Spread sweet date and tamarind chutney and garnish with freshly chopped cilantro.

Make individual batch in serving plates by placing 4-5 soaked and squeezed pakodis. Pour whisked plain yogurt. Sprinkle salt, cumin powder and red chilli powder. 

Garnish with sweet chutney and cilantro.

My new set of matching plates to go with the platter :)

 Top it with some mint chutney!

Enjoy Soft, Chilled Pakodis!!