Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states. Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences. So here is the recipe:
- Yogurt whisked 1/2 cup
- Split skinless green gram (dhuli moong dal) soaked and drained 1 cup
- Ginger-green chilli paste 3 teaspoons
- Turmeric powder 1/4 teaspoon
- Asafoetida 1/4 teaspoon
- Salt to taste
- Oil 1 tablespoon + for greasing
- Mustard seeds 1 teaspoon
- White sesame seeds (safed til) 1 teaspoon
- Curry leaves 6-8
- Fresh coriander finely chopped for garnish
- Put yogurt in a bowl, add half cup water and mix well.
- Grind skinless green gram with half cup water to a fine paste.
- Mix ground paste, yogurt mixture, ginger-green chilli paste, turmeric powder, asafoetida and salt in another bowl.
- Pour this mixture into a non-stick pan and cook on medium heat, stirring continuously, till the mixture thickens.
- Grease the back of a couple of stainless steel thalis with oil, spread the mixture evenly. Allow the mixture to cool. Cut into one inch strips and roll.
- Transfer the khandvi on a plate.
- Heat one tablespoon oil in a non-stick tempering pan. Add mustard seeds, once they splutter, add sesame seeds and curry leaves and sauté for half a minute.
- Pour this tempering on the khandvi.
- Arrange them on a serving plate, garnish with coriander leaves and serve.