Khandvi

Khandvi is Gujarati delicacy made using Gram Flour / Chickpea Powder and flavored with tempering of pungent mustard, spicy green chillies, coconut and aromatic coriander leaves.167

INGREDIENTS:
For batter:
1 cup Besan / Gram Flour / Chickpea flour

1 cup curd / dahi
1 cup water
A big pinch of Hing / Asafoetida
A big pinch of Turmeric Powder
Salt to taste

For Tempering:
1 tsp Mustard Seeds / rai / sarson
1 tsp sesame seeds / til
2-3 Green Chillies, finely chopped
1 tbsp Fresh Coconut grates
1-2 tbsp Coriander Leaves, finely chopped
2 tbsp Oil

INSTRUCTIONS:

  1. Take gram flour, turmeric powder, hing and salt to taste in a microwave safe bowl and mix well.
  2. Add curd and water to the mixture and mix well with a spatula taking care that no lumps is formed.
  3. The batter should be thin and flowing without any lumps.
  4. Place the bowl in a microwave and cook at high speed for 5 minutes. Stir and remove lumps after every 1 minute.
  5. Spread silver foil and don’t grease with oil. Spread the thick batter quickly on the silver foil.
  6. Spread it as thinly as possible. Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes and roll each stripe neatly.
  7. Place each rolls in a serving dish.F or tempering, heat oil in another microwave safe bowl for 2 minutes. Then and add mustard seeds, chopped green chillies and wait for few seconds.
  8. Spread the tempering evenly over rolled Khandvi.
  9. Serve them immediately and garnished with coconut grates and chopped coriander leaves and enjoy.

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Notes:

  • You can stuffed green chutney or lahsun chutney in khandvi roll.
  • While preparing the batter make it lump free as it will help you to evenly spread.
  • Spread the batter quickly, it is important to spread the batter before it cools down and it is difficult to spread cooled batter thinly and evenly.
  • Batter can also be spread at the back of steel plates.
  • Perfect Measurements are the key to make proper khandvi.

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Khaman Dhokla

INGREDIENTS:

Gram flour (besan) 2 cup
Yogurt,whisked 1 cup
Salt to taste
Green chillies 2-3
Ginger1-1/2 inch
Turmeric powder1/2 teaspooo
Oil 2 tablespoon
Soda bicarbonate 1 teaspoon1 tablespoon
Mustard seeds 1 teaspoon
Fresh coriander leaves,chopped
Coconut,scraped 1/4cupp

 

INSTRUCTIONS:

  1. Take gram flour in a bowl. Add yogurt and warm water and whisk well so that there are no lumps. The mixture should be of a slightly thick consistency.
  2. Add salt and leave it covered to ferment for three to four hours.
  3. Grind green chillies and ginger into a paste.
  4. When gram flour mixture has fermented, add turmeric powder and green chilli ginger paste.
  5. Adjust seasoning and mix well. Heat the steamer.
  6. Grease a dhokla mould or shallow cake tin or a thali.
  7. In a small bowl take soda bicarbonate, one teaspoon oil and lemon juice.
  8. Mix and add to the gram flour mixture and whisk briskly. Pour batter into the greased thali and place it in the steamer.
  9. Cover with the lid and steam for ten to twelve minutes.
  10. When a little cool, cut into squares and keep in a serving bowl/plate.
  11. Heat remaining oil in a small pan.
  12. Add mustard seeds
  13. When the seeds begin to crackle, remove and pour over the dhoklas.
  14. Serve, garnished with coriander leaves and coconut.

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Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

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