Tips and Tricks:
Lump-free solution: Beat the gram flour and curd mixture well so that there are no lumps. If you want, you can also filter it so that the solution is completely smooth. This will keep the khandvi soft and prevent it from breaking.
Keep stirring continuously: It is very important to stir the mixture continuously while cooking. If you stop stirring, it may stick to the bottom and burn, spoiling the taste of the khandvi.
Correct consistency: Cook until the mixture becomes thick enough to leave the sides of the pan, but not so thick that it becomes difficult to spread. This will help in rolling the khandvi easily.
Spread Fast: It is important to spread the mixture immediately after cooking as it sets quickly when cooled. The thinner and more evenly you spread it, the better the khandvi will be.
Use smooth surface: Always use a smooth and oiled surface (like a steel plate or kitchen counter) to spread the mixture. This will prevent the mixture from sticking and it will be easier to roll the khandvi.
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