Khandvi
- Gram flour (Besan) - 1 cup
- Yogurt - 1 cup
- Water - 2 cups
- Turmeric powder - 1/4 tsp
- Ginger - 1/4 tsp, grated
- Salt - 1/2 tsp, according to taste
Seasoning
- Mustard seeds - 1 tsp
- Green chillies - 2-3 whole
- Cumin seeds - 1 tsp
- Coconut - 1 tbsp, freshly grated
- Asafoetida - a pinch
- Curry leaf - 1 sprig
- Coriander leaf - 1/8 cup, chopped
Preparation
- In a large bowl, take the gram flour and yogurt and whisk well to get rid of all the lumps, add water as you mix
- Add the salt, grated ginger, turmeric and mix well
- Pour the mixture either in a microwave safe bowl and place in the microwave for 2 minutes - remove and stir. Repeat the same 4 times until you have microwaved the mixture for a total of 8 minutes
- The mixture should snow look like a thick paste. Keep this aside.
- Take 3 large plates, turn them over and grease (You could also grease and use your kitchen counter)
- Take scoops of the mixture and spread it on the greased surface as thin as you can. Leave it to cool for about 10-15 minutes
- When cool, cut into strips two inches wide and roll them tightly
- Heat two tablespoons of oil for the seasoning and add cumin seeds, mustard seeds, whole green chillies and asafoetida in that order
- When the seasoning splutters, pour it over the rolled pieces and finally sprinkle the freshly grated coconut and serve
(This dish is best served with tangy mint sauce / chutney )
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