Gram flour, chickpea flour, Chana flour, Basan are all the same flour, a pulse flour made from a variety of ground chickpea known as Bengal gram. It is a staple ingredient in the cuisine of the Indian subcontinent
To spread the batter there are many different methods like spread it on greased plates or boards or tray, large steel lids or thalis work very well too. You can also use the back of a large baking tray or your kitchen counter top, I have found the plastic bag method works best for me, so use whatever method you prefer for spreading the batter.
Ingredients for Khandvi
• 1 cup Gram/Chana/chickpea flour
• 1 cup yogurt
• 1 ½ cups Water
• ¼ tsp Turmeric powder
• Salt as per taste
• Oil – one tablespoon
• Ground green chilli (optional)
• 1 tsp Black mustard seed
• 3 Green chili sliced
• 3 tbls Coriander chopped finely
• 1 tbls grated Coconut
Mix all the ingredients for the Khanhvi making sure there are no lumps. Transfer in a heavy bottomed pan and place on a medium to high heat. Keep stirring the mix with a large wooden spoon or a balloon whisk. The mixture with begin to thicken. Lower the heat and keep stirring so that lumps don’t form.
After 6 minutes or so the mixture will become suitably thick. Do a plate test, spread a couple of tsp Of batter on a greased plate, let it cool then begin to roll up if not able to roll, cook batter a little longer and do the test again. If batter cooked too long it will become too thick to roll.
Pour the thickened batter onto the thick plastic and fold over half of the plastic and roll out using a rolling pin. Leave to cool for a few minutes, cut it into, 6 inches long and 2 inches wide strips. Roll up all the strips and place on a serving plate.
for the temper heat oil in a small frying pan add black mustard seed cover till they stop popping add curry leave, and green chili to it and let them fry. Pour the tempering on to the khandvi garnish then with coconut and coriander. Best served with crispy sev.