| Recipe Name: Khandvi |
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| Category: Indian Regional |
Sub Category: Gujrati |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
20 mins |
6 |
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Ingredients: |
| Gram flour (besan) |
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1/2 cup |
| Thin buttermilk |
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1 cup |
| salt to taste |
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| Turmeric powder |
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1/4 tsp |
| Oil |
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2 tsp. |
| For seasoning: |
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2 tsp. |
| Oil |
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2 tsp. |
| Sesame seeds |
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1 tsp. |
| Mustard seeds |
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1/2 tsp. |
| Coconut scraped |
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2 tsp. |
| Coriander finely chopped |
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1 tbsp. |
| A Pinch of hing |
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| Green chillies finely chopped |
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2 nos |
| Curry leaves |
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1 Stalk |
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Method: |
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Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation.
- Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon.
- Use circular outward movements as for dosas.
- When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
- Place in a serving dish.
- For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.
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Tags:
gram flour, besan, buttermilk, turmeric, steam, snack, Khandvi, tsp , pan , chillies , add , taste , finely , mixture , rolls , batter , flour , large , heat , oil , pour , roll , each , plates , repeat , strip , cut |
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