Gram flour cooked with yoghurt into a thick batter, spread paper-thin, rolled into soft spirals and tempered with mustard seed, sesame and coconut.
What makes it khandvi
Gram flour and yoghurt or buttermilk, cooked into a smooth batter.
Spread very thin while hot, then rolled into tight spirals.
Tempered with mustard seed, sesame and curry leaves, with coconut and coriander.
Where it comes from
A test of a cook's hand. The batter of gram flour and sour yoghurt has to be cooked and stirred until it's just thick enough, then spread thin on a tray before it sets and rolled up — too little and it won't roll, too much and it cracks.
It's made in Maharashtra too, where it's called suralichi vadi, and it belongs to both kitchens. In Gujarat it's farsan for guests, weddings and tea.