Gujarat has a wide variety of savory food, pickles and sweets. Roti itself is prepared in a number of variations from the petal soft phulkas to the bone-dry khakra, which is a spiced, crunchy preparation usually taken on journeys. Gujarat receipes are traditionally served on silver platters to the accompaniment of rice and a variety of wheat breads. Get into the traditional Gujarati food by trying the following recipes.

Ingredients of Khandvi

1/2 cup gram flour (besan)

1 cup thin buttermilk

salt to taste

2-3 pinches turmeric powder

1 tbsp. Oil

For seasoning
2 tsp. Oil

1 tsp. Sesame seeds

1/2 tsp. Mustard seeds

1 tbsp. Coconut scraped

1 tbsp. Coriander finely chopped

2 pinches asafoetida

2 green chillies finely chopped

1 stalk curry leaves

Method of Khandvi
1. Mix water, flour, salt and turmeric to form a batter.
2. Heat oil in a heavy pan, add batter.
3. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously.
4. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon.
5. Use circular outward movements as for dosas.
6. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish.

For seasoning
1. Sprinkle coconut and coriander all over khandvi rolls.
2. Heat oil in a small pan. Add cumin, asafetida, curry leaves and chilies.
3. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.