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Khandvi
Contributed By: Khana Khazana
Rating:
Melt in mouth snack from Gujarat.
Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg
Ingredients
| • | Gram flour (besan) | 1 1/4 cups |
| • | Ginger | one-inch pieces |
| • | Green chillies | 2 |
| • | Oil | 4 tablespoons |
| • | Yogurt | 1 cup |
| • | Salt | to taste |
| • | Turmeric powder | 1/2 teaspoon |
| • | Lemon juice | 1 tablespoon |
| • | Asafoetida | a pinch |
| • | Mustard seeds | 1 teaspoon |
| • | Coconut,scraped | 2 tablespoons |
| • | Fresh coriander leaves,chopped | a few sprigs |
Method
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. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain. 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. 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. When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.
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. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain. 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. 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. When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.
Ingredients
• Gram flour (besan) 1 1/4 cups
• Ginger one-inch pieces
• Green chillies 2
• Oil 4 tablespoons
• Yogurt 1 cup
• Salt to taste
• Turmeric powder 1/2 teaspoon
• Lemon juice 1 tablespoon
• Asafoetida a pinch
• Mustard seeds 1 teaspoon
• Coconut,scraped 2 tablespoons
• Fresh coriander leaves,chopped a few sprigs
Method
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. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain. 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. 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. When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.
Khandvi
Contributed By: Khana Khazana
Rating:
Melt in mouth snack from Gujarat.
Cooking Time: 20-30 minutesServings: 4 Preparation Time: 15-20 minutes Category: Veg
Ingredients
| • | Gram flour (besan) | 1 1/4 cups |
| • | Ginger | one-inch pieces |
| • | Green chillies | 2 |
| • | Oil | 4 tablespoons |
| • | Yogurt | 1 cup |
| • | Salt | to taste |
| • | Turmeric powder | 1/2 teaspoon |
| • | Lemon juice | 1 tablespoon |
| • | Asafoetida | a pinch |
| • | Mustard seeds | 1 teaspoon |
| • | Coconut,scraped | 2 tablespoons |
| • | Fresh coriander leaves,chopped | a few sprigs |
Method
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. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain. 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. 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. When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.
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. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain. 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. 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. When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.
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