Khandvi (Pressure cooker method)
A popular Gujarati Snack !!!
Makes: 2 thalis
1 cup ( 100 g ) besan (gram flour / kadala maav / chone pitti)
2 cups ( 200 ml ) thin butter milk
1/4 teaspoon turmeric powder
1 teaspoon ginger paste
1/2 teaspoon red chilli powder
1/2 teaspoon salt (or to taste)
2 teaspoon oil
1 teaspoon mustard seeds
¼ teaspoon jeera (cumin seeds) optional
2 pinches asafoetida (hing)
1 tablespoon chopped coriander leaves
1 tablespoon grated coconut (optional)
Grease 2 steel thalis with ½ teaspoon oil and keep it ready.
In a wide bowl or Tupperware quick shaker, mix 1 cup besan (gram flour / kadala maav) and 2 cups (200 ml) butter milk. Add ginger paste, turmeric powder, red chilli powder and salt. Make smooth solution.
Transfer this besan – butter milk – smooth spice solution into a bowl. Keep this bowl in a pressure cooker and pressure cook on high heat till 4 whistles. Switch off the heat. Allow the cooker to cool naturally. Open the pressure cooker lid.
Pour 2 ladleful ( or 1/2 cup ) of the mixture immediately on a greased plate evenly ( make very thin layer ) and let it cool for 8 – 10 minutes.
When cool , cut into 2 ‘’ / 4 ‘’ pieces. Now roll them carefully . Sprinkle coriander leaves and grated coconut (optional).
Heat oil in a frying pan. Add mustard seeds. When they start splutter add jeera and asfoetida. Pour this seasoning over khandvi. Serve warm or cool.