Khandavi or Besan Rolls

One of the fond memories of my grandmother is she sitting and making these gorgeous besan rolls. The rolls used to be paper thin and soft with lovely coconut filling. All one had to do is put the roll in the mouth where it busted into amazing sweet and sour flavor and would just melt. One amazing thing about these rolls is that they always taste fresh and are damn easy to make.

Preparation Time : 15 minutes.

Ingredients : They are pretty basic. All you have to remember is Curd is double the amount of besan (gram flour).

Besan (gram flour) - 1/2 cup

Curd - 1 cup

Turmeric - 1/4 teaspoon.

Salt to taste.

Stuffing :

1. Grated coconut.

2. Finely chopped coriander and chillies.

Mix the above two well. The amount of coriander is more than the coconut.

Tadka :

1. Crackle mustard seeds in 1 tsp oil.

2. Add in Neem leaves.

3. Add 1/2 teaspoon sugar.

4. Add 1/2 cup water.

5. Squeeze in 1/2 lemon.

Method :

Step 1: Mix the ingredients together and whisks well. Add water to get a running consistency.



Step 2. Cook the mixture on medium flame, stirring constantly till it turns thick.


Step 3. Once the mixture turns thick, immediately transfer to aluminum sheet and spread thin. You can do the same in a big steel thali.




Step 4. Wait for 5 minutes for the besan to settle.
Step 5. Spread the stuffing evenly.




Step 6. Cut into layers.


Step 7. Roll the layers. Once the besan settles this becomes an easy task.


Step 8. Once all the rolls are ready put the tadka on top.



Step 9. Garnish with coriander and grated coconut.




Step 10. Enjoy.