what we look for in a khandvi are thin layers and this is achieved by getting the right consistency when cooking the batter. if you even cook it more and the consistency thickens, then spreading the khandvi mixture becomes difficult and what you get are thick layers. another important point is that you have to be quick in spreading the cooked khandvi batter. if you delay then the batter thickens as it cools and becomes lumpy while spreading.
to make khandvi, the proportion of gram flour/besan to buttermilk is 1 : 3. the buttermilk should be neither thin nor thick, but of medium consistency. i have mixed sour yogurt with water for the buttermilk. i always spice up the khandvi batter with ginger and green chili paste. but skip if you don’t prefer the taste or aroma of ginger.
there is a slight variation in this khandvi recipe. usually in khandvi, coconut and coriander are added as garnish. here i have lightly stuffed the khandvi with these. more like the way suralachi vadi (the maharashtrian version of khandvi) is made. if you don’t prefer the stuffing, then just garnish the khandvi with coconut and coriander leaves.
khandvi is a gluten free healthy snack if you don’t add asafoetida powder or use wheat free asafoetida. the recipe can also be veganized using vegan yogurt. to get the sourness, just add a bit of lemon juice in the batter.