This is another Farsan dish that is eaten as a snack. You can eat it on its own or with a cup of sweet milky chai, infused with cardamom, cinnamon, clove and ginger. Whenever I get the chance to visit my parents my mother makes sure that there is Khandvi in the house so I can indulge myself with its savory flovour with a nice cup of milky chai. This farsan dish will be mainly seen in Gujarat or Sawrasht.
INGREDIENTS
- 1 cup besan / chickpea flour / gram flour
- 1 tbsp ginger – chili paste
- ¼ ts turmeric / haldi
- salt to taste
- 2 cups buttermilk or 1 cup curd + 1 cup water
- 4 tbsp fresh coconut, grated
- 4 tbsp coriander leaves, finely chopped
FOR TEMPERING:
- 3 tsp oil
- 1 tsp mustard seeds / rai
- 1 tsp sesame seeds / til
- 2 dried red chili / lal mirch, broken
- few curry leaves, chopped
- pinch asafoetida / hing
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