Evening Snacks
Khandvi
- 380 views
- 5 shares
- 3 serves
- 00h:05m prep
- 00h:20m cook
Khandvi- A favorite snack from Gujarati cuisine. π
Ingredients
- Besan - 1 Cup
- Sour buttermilk - 3 Cups (You can prepare 3 Cups Curd and water mixture)
- Ginger-Chilli Paste - (1/2 inch Ginger + 1 Green Chilly )
- Turmeric powder - 1/4th tsp
- Salt
- Asafoetida - 1 pinch
For tempering -
- Oil - 1 tbsp
- Curry leaves - 8-10 leaves
- Mustard seeds - 1 tsp
- Sesame seeds - 2 tsp
- Red chili powder - 1/2 tsp
For garnishing -
- Coriander leaves - 2 tbsp (fresh and chopped)
- Grated coconut - 2 tbsp ( optional )
Cooking Instructions
- Take buttermilk in a bowl and add ginger-chilly paste, turmeric, asafoetida and salt
- Add the besan and keep on stirring till besan is dissolved completely and no lumps are left.
- Pour the batter in a thick bottom pan and put on the gas keeping the flame to the lowest.
- Keep on stirring. As the batter is getting heated up, lumps will begin to form. You have to continuously stir so that the lumps don't form.
- The batter would begin to thicken, keep on stirring and don't allow it to stick to the bottom.
- To check if the batter is ready, spread a few teaspoons of the batter on a greased plate. Let it cool a bit and then begin to roll. If you are unable to roll, then the batter needs to be cooked more.
- Once the batter is ready ,quickly pour about Β½ to β cup of batter on a large plate and spread thinly & evenly with a spatula. You have to be quick with the remaining batter too. Since even a bit of cooling and the batter becomes likes a blob, difficult to spread.
- Allow to cool and then sprinkle the coconut + coriander leaves mixture.
- Cut into equal strips and gently roll each strip.
- For tempering - Heat oil and crackle the mustard seeds.
- Then add curry leaves, green chilies and fry for a few seconds.
- Add the sesame seeds and when they change color & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
- Garnish it with some more coconut and coriander leaves.
Serve khandvi with coriander chutney or coriander mint chutney... π
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