Khandvi is a mouth watering traditional
Gujarati snack prepared with gram flour and butter milk and seasoned with sesame
seeds, green chillies, grated coconut. The simple yet aromatic seasoning of
sauteed cumin, mustard, curry leaves, coriander and coconut makes it simply
irresistible.
Ingredients:
1/2 cup Gram Flour (besan/chickpea flour)
1 cup Sour Buttermilk
1/4 teaspoon Turmeric Powder (haldi)
Salt
For Seasoning:
1 teaspoon Sesame Seeds (til)
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds
3-4 pieces Green Chillies, seeded and finely chopped
10-15 leaves Curry Leaves
2 tablespoons Coconut Scraped
4 tablespoons Coriander Leaves, finely chopped
2 tablespoons + 2 teaspoons Oil
Directions: (Khandvi Rolls)
Ingredients:
1/2 cup Gram Flour (besan/chickpea flour)
1 cup Sour Buttermilk
1/4 teaspoon Turmeric Powder (haldi)
Salt
For Seasoning:
1 teaspoon Sesame Seeds (til)
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds
3-4 pieces Green Chillies, seeded and finely chopped
10-15 leaves Curry Leaves
2 tablespoons Coconut Scraped
4 tablespoons Coriander Leaves, finely chopped
2 tablespoons + 2 teaspoons Oil
Directions: (Khandvi Rolls)
Take gram flour, buttermilk, turmeric powder and salt in
a large bowl. Mix properly and make smooth batter using hand blender. Grease
large plate or back side of thali with cooking oil and keep aside.
Pour batter into a heavy bottomed pan or kadai and cook on low flame.
Keep stirring constantly to avoid
lump formation.
Cook until mixture becomes thick
and does not taste raw. It will take approx 8 minutes. (Time may vary depending
on thickness of pan and quantity of batter).
Transfer a large spoonful of
batter over previously greased plate or thali. Spread batter in thin layer with
the help of back of flat spoon or spatula.
Let it cool for 3-4 minutes. Once cooled, place straight cuts using knife and make 2″ wide strips.
Carefully roll each strip into roll (like a swiss roll) and transfer them to a serving dish.
Heat 2 tablespoons cooking oil in
a small tempering pan. Sauté mustard seeds, cumin seeds, curry leaves and green
chillies. Add sesame seeds only in the end when sauté is ready.
Pour prepared seasoning over
khandvi arranged in a serving plate.
Sprinkle shredded coconut and
chopped coriander leaves. Serve with spoonful of green coriander chutney or
garlic chutney.
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