Khandvi Bengal Gram Rolls is a delicacy from Gujarat. It is often a staple item in Jain Gujarati family for sure. This is often a part of the menu when a Jain household is observing its no vegetable day. On these days, items are often made from lentils. This is very easy to make, but looks quite complicated, and that is the cool part of this recipe. I have listed the traditional Jain way of making this, which does not use buttermilk, as often mentioned in other recipes. A Jain follower observes not to mix Bengal Gram and Buttermilk together, unless the buttermilk is cooked first. I’ve also seen my mother make this with lemon, as we observed this rule very strongly when growing up. I feel the lemon in it, and it gives it an ultra smooth and thin texture that looks more delicate and elegant, as compared to what is commercially available.
When I got married, this is one of the appetizers my in-laws were curious to know if I could make it! This delicacy is a signature hallmark of a Jain Gujarati family.
The texture of bengal gram rolls, is soft, smooth and the oil garnish on the top with mustard seeds crackling, gives it a slightly crunchy flavour over a smooth roll. Due justice can be done only by tasting this super yum delicacy. It is truly enjoyed by most people as kids like the roll look and adults will enjoy this finger food appetizer anytime.
Recipe makes 60 pieces about 1/2 inch in size.
Ingredients
For Khandvi Rolls
- 1 cup besan bengal gram flour
- 2 tbsp lemon juice
- 1/8 tsp asofoetida
- 1/3 tsp turmeric powder
- salt to taste
- 1/4 tsp chilli powder
- oil to grease
For Garnishing
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- pinch of asofoetida
- 2 tbsp coriander chopped
- 2 tbsp fresh/frozen coconut grated (or dry coconut can also be used)
- 3 tbsp oil
- 5 green chillies chopped(optional)
- 3-4 green curry leaves(optional)
4 flat dishes about 8-10 inches in diameter.
Method:
- Grease the dishes with oil on the front and back of the dish with oil. Both the sides of the dishes can be used to spread the Bengal Gram Roll paste. If you do not feel comfortable using the back of the dish, you will need more dishes.
- In a broad thick bottom pan, mix besan bengal gram flour, water, lemon juice, asofoetida, salt and turmeric powder till no lumps are left. This is the mix for making the khandvi bengal gram rolls.
- Put it to heat on a medium flame, stirring constantly.
- Keep stirring constantly until it thickens to a paste around 8-10 minutes later.
- The paste will start leaving the edges of the vessel.
- Remove from flame, and quickly spread the mixture evenly, using as much as is needed to evenly cover the diameter of the plate.
- The paste cools quickly, so you need to spread this fast and quick.
- Do this till all the paste is used up.
- Cool for 15-20 min.
- Spread some oil on the paste.
- Sprinkle some red chilli powder
- Using a knife, cut the circle into half.
- Slightly release the edges of the paste from the plate, using your fingers, by pushing the paste inwards.
- Start rolling into rolls, using one half of the circle, rolling it tight.
- So every flat dish will give you two rolled circles.
- Gently lift the rolls and put it on a cutting board or flat surface.
- Cut the long rolls into 1/2 inch horizontal cuts.
- Heat the oil in a pan on a medium flame.
- Add asofoetida, mustard seeds.
- When mustard seeds crackle, add cumin seeds.
- When cumin seeds turn golden brown, remove from flame.
- Using a spoon, spread this garnish over the cut khandvi bengal gram rolls.
- Garnish it further with fresh/frozen coconut and coriander.
Tips
Remove the seeds from lemon juice. I use a tea strainer to strain the lemon juice,
Mixing the bengal gram flour properly is needed, so that no lumps are left.
Keep stirring so that no lumps are formed while cooking.
To cut the long rolls, into small pieces, I prefer to line them one below other, and then slice it vertically in 1/2 inch gaps across all rolls.
You can add green chillies to the oil garnish on the top if you prefer. I often make this on days where we avoid green vegetables, hence often dont use green chillies and coriander too on this recipe. But these toppings no doubt add more flavour to the recipe.
Instinct Factor
Spreading the bengal gram paste on the dish, comes with practice, but make sure you cover all the aspects of the plate.
If you see lumps on the top, that is fine, as this is going to be on the inside.
Feel Factor
A smooth, soft delicacy that just melts in your mouth. This is highly attractive, very quick to make appetizer that is simply YUM! The fresh coconut and coriander garnish atop the lemon flavored bengal gram rolls is a delicacy which will get a lot of WOW factor from your guests! And not to mention the feel good feeling you will have once you make this complicated looking easy appetizer.
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