Loveangel
Prime VIP
KHANDVI
Melt in mouth snack from Gujarat.
Preparation Time : 15-20 minutes
Cooking Time : 20-30 minutes
Servings : 4
INGREDIENTS
Gram flour (besan)
1 1/4 cups
one-inch pieces
2
4 tablespoons
1 cup
to taste
1/2 teaspoon
1 tablespoon
a pinch
1 teaspoon
2 tablespoons
a few sprigs
METHOD
Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready. Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot. When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.
Melt in mouth snack from Gujarat.
Preparation Time : 15-20 minutes
Cooking Time : 20-30 minutes
Servings : 4
INGREDIENTS
Gram flour (besan)
1 1/4 cups
Ginger one-inch pieces
Green chillies 2
Oil 4 tablespoons
Yogurt 1 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Lemon juice 1 tablespoon
Asafoetida a pinch
Mustard seeds 1 teaspoon
Coconut, scraped 2 tablespoons
Fresh coriander leaves, chopped a few sprigs
METHOD
Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready. Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot. When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.
Recipe Tip :
Making Khandvi is an art. It takes some practice to get the correct consistency after cooking. Try out a small portion first.
Making Khandvi is an art. It takes some practice to get the correct consistency after cooking. Try out a small portion first.
