I got to hear this ‘khandvi’ word a few years back. Before then, at our home we used to and even today call it by ‘paatodi’. It is a very yummy and tasty snack.
Today we (I and my husband) were sitting in afternoon and he told me to make something which we had not eaten quite from a long time. I thought for a while, then this recipe suddenly strike me. And I made it.
Generally I do not add curd in khandvi but today I thought of giving it a try. And it too came out to be super delicious.
Let us start cooking!!!
Ingredients:
Besan (Gram Flour): ¾ cup
Curd: ½ cup whisked properly
Water: 1 ¾ cup
Ginger-green chilly paste: 1 tsp
Turmeric Powder: ¼ tsp
Oil: 2 tbsp
Mustard seeds: 2 tsp
Sesame Seeds (Til): 2 tbsp
Coriander leaves: 2 tbsp finely chopped
Fresh Coconut: 1 tbsp grated
Salt as per taste
Method:
1. Take three plates and apply oil to them with hand or a brush.
2. In a bowl take besan. To it add curd and water. Mix well and make sure no lumps are formed. If lumps remain then blend it with a hand blender.
3. Add salt, ginger-green chilly paste and turmeric powder.
4. Transfer the contents in a heavy bottomed pan and start heating it.
5. Make sure you continuously stir the mixture.
6. After some time you’ll notice that the mixture has started to tighten up.
7. After 8-10 minutes drop some mixture on the plate and spread it thinly. After a few seconds when it cools down try to roll it. If you are not able to roll it, it means we have to heat it more.
8. Do this checking 1-2 times to get the perfect consistency of the mixture. Switch off the gas and keep the utensil covered.
9. Immediately take a spoonful of this mixture from the vessel and spread it evenly and thinly on the greased plate. Do the same for the remaining mixture.
10. Let it cool down. Now make cut marks of approximately 1 ½ to 2 inches long.
11. Fold the khandvi tightly.
12. Place the khandvi in another dish.
13. Now in a small pan heat oil. Add mustard seeds. When the spluttering stops add sesame seeds and fry for a few seconds.
14. Pour this tempering on the khandvi.
15. Garnish it with coriander leaves and coconut.
16. Serve as a snack anytime with chutneys, ketchup or tea also.
Tips:
1. If you are not able to roll the khandvis and you find them wet too then sprinkle little besan in the mixture and heat it for a few minutes more.
2. If the khandvi is breaking while rolling then it means your mixture has become too tight. Add a little water and heat it.
3. Always stir the mixture while heating.
4. While spreading some mixture on the plate remember to keep the vessel with the main mixture covered.
See you soon with a new recipe till then Happy Cooking!!!
Today we (I and my husband) were sitting in afternoon and he told me to make something which we had not eaten quite from a long time. I thought for a while, then this recipe suddenly strike me. And I made it.
Generally I do not add curd in khandvi but today I thought of giving it a try. And it too came out to be super delicious.
Ingredients:
Besan (Gram Flour): ¾ cup
Curd: ½ cup whisked properly
Water: 1 ¾ cup
Ginger-green chilly paste: 1 tsp
Turmeric Powder: ¼ tsp
Oil: 2 tbsp
Mustard seeds: 2 tsp
Sesame Seeds (Til): 2 tbsp
Coriander leaves: 2 tbsp finely chopped
Fresh Coconut: 1 tbsp grated
Salt as per taste
Method:
1. Take three plates and apply oil to them with hand or a brush.
2. In a bowl take besan. To it add curd and water. Mix well and make sure no lumps are formed. If lumps remain then blend it with a hand blender.
3. Add salt, ginger-green chilly paste and turmeric powder.
4. Transfer the contents in a heavy bottomed pan and start heating it.
5. Make sure you continuously stir the mixture.
6. After some time you’ll notice that the mixture has started to tighten up.
7. After 8-10 minutes drop some mixture on the plate and spread it thinly. After a few seconds when it cools down try to roll it. If you are not able to roll it, it means we have to heat it more.
8. Do this checking 1-2 times to get the perfect consistency of the mixture. Switch off the gas and keep the utensil covered.
9. Immediately take a spoonful of this mixture from the vessel and spread it evenly and thinly on the greased plate. Do the same for the remaining mixture.
10. Let it cool down. Now make cut marks of approximately 1 ½ to 2 inches long.
11. Fold the khandvi tightly.
12. Place the khandvi in another dish.
13. Now in a small pan heat oil. Add mustard seeds. When the spluttering stops add sesame seeds and fry for a few seconds.
14. Pour this tempering on the khandvi.
15. Garnish it with coriander leaves and coconut.
16. Serve as a snack anytime with chutneys, ketchup or tea also.
Tips:
1. If you are not able to roll the khandvis and you find them wet too then sprinkle little besan in the mixture and heat it for a few minutes more.
2. If the khandvi is breaking while rolling then it means your mixture has become too tight. Add a little water and heat it.
3. Always stir the mixture while heating.
4. While spreading some mixture on the plate remember to keep the vessel with the main mixture covered.
See you soon with a new recipe till then Happy Cooking!!!
No comments:
Post a Comment