Khandvi (Recipe from Rak’s Kitchen.net) – A delicious snack
in Gujarati cuisine. Best with green chutney !!
Serves: 2 - 3
Ingredients
Please use same measuring cup to measure besan, curd and
water.
Besan/ Chickpea flour/ gram flour/ Kadala mavu - 1/2 cup / 100 ml / 4 oz
(Indian standard measuring cup)
Curd - 1/2 cup / 100 ml / 4 oz
Water 3/4 cup
Asafoetida (hing) - 2
generous pinches
Salt - As needed (or ¼ teaspoon)
Turmeric (optional) - 1 pinch
Method
Take besan, curd, water, salt and asafoetida (turmeric also
if adding) in a heavy bottomed pan. Using a whisk, beat it smoothly (without
any lumps). Heat this in medium flame with constant stirring. Make sure you
stir well until bottom as the bottom of the batter gets thickened faster. Stir
until the mixture thickens and gets cooked. It must not be too thick, just like
a paste that will be easy to spread. Do not let it over cooked, otherwise you
may not be able to spread.
Keep ready – clean
counter top or a cutting board smooth and
plain or an inverted greased steel thali. You also need a spatula to
spread the mixture. If you are not comfortable using counter top as such, you
can use aluminium foil over the counter top.
Act quickly, transfer the batter to the counter top / plain
cutting board or inverted greased steel thali. If you have more batter, do it
in two or three places. Spread the batter thinly using the spatula. Let it cool
down completely.
Draw lines with a knife into strips. Trim the edges and cut
into strips of 3" wide and 9-10" long and roll them neatly.
For Tempering (tadka / seasoning) :
1 tablespoon oil
1 teaspoon mustard seeds ( rai / sarson)
1 teaspoon sesame seeds (til) or ½ teaspoon jeera (cumin
seeds)
2 small green chillies , thinly sliced
3 - 4 curry leaves (optional)
1 tablespoon grated coconut for garnishing
1 tablespoon finely chopped coriander (dhania) for
garnishing
Method
Method
Heat the oil in small pan and add the mustard seeds.
When seeds crackle, add the sesame seeds or jeera, green chillies, curry leaves (optional) and saute for 30 seconds until fragrant and crisp.
Spread them over the khandvi and garnish with coconut and
coriander.
Serve with green chutney.
Green Chutney ( for Dhokla, Samosa, Pakoda, Chutney
Sandwich, Chaat and Khandvi .... )
Serves: 2 - 3
1 cup ( 200 g ) chopped coriander leaves ( or 150 g
coriander leaves and 50 g mint leaves )
1 onion, chopped
2 teaspoon lemon juice
2 green chillies
1/2 teaspoon salt ( or to taste )
1/2 teaspoon sugar ( or to taste )
1/2 - inch piece ginger
Extra 2 - 3 tablespoons water
Method
Make a thick paste of above ingredients in a mixer with very
little water. Serve with khandvi.
Notes
If the mixture gets over cooked and too thick, then you will
not be able to spread properly.
If the mixture gets cooled down, the spread will become
thick and so do the khandvis too. So act quickly.
Instead of spreading as rectangles, you can do like a dosa/
crepes and cut that too. Use a ladle to spoon the batter also a spatula to
level the thick parts.
If your batter is not cooked properly, then you cannot roll
the strips and it will be sticky.
Do not apply pressure while rolling, do it gently. otherwise
it will break and wont look nice.
Here's the recipe link of Microwave Khandvi
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