Khandvi
Cook Time
20
Prep Time
5
Serves
4-6
Cook Time
20
Prep Time
5
Serves
4-6
INGREDIENTS
1 1/4 cupsGram flour (Besan)
1 cupYogurt
1 inchGinger
2Green chillies
4 tablespoonsOil
Salt To taste
1/2 teaspoonBMC Turmeric Powder (Haldi)
1 tablespoonLemon juice
A pinchBMC Asafoetida (Hing)
1 teaspoonMustard seeds
2 teaspoonsCoconut scraped
Few sprigs choppedFresh coriander leaves
PREPARATION
Step 1
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
Step 2
Mix the besan with ginger-green chilli paste, salt, BMC Turmeric Powder (Haldi), lemon juice and buttermilk, taking care that no lumps remain.
Step 3
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.
Step 4
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.
Step 5
When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of BMC Asafoetida (Hing) and mustard seeds.
Step 6
When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.
Chef's Tip
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.
Step 8
Making Khandvi is an art. It takes some practice to get the correct consistency after cooking. Try out a small portion first.