KHANDVI

KHANDVI 

I enjoy Khandvi as an evening snack. Today I tried to make Khandavi for breakfast. Equally taste good! 

Ingredients

1 cup besan(sieved) 

  

1 cup   dahi/ curd, I used dahi from collected malai for butter. 

2 cups  water, room temperature 

1 tsp ginger paste/grated ginger

1tsp green chilli paste/ thinly sliced

1 tsp red chilli powder

1/2  tsp salt

1/2 tsp heeng

1 tsp turmeric  powder

For tempering:

1 tsp oil

1/2 mustard seeds

  

1 thinly sliced green chilli 

4-5 curry leaves                      

Finely chopped coriander leaves – 1 tsp

2 tbsp   grated coconut

Method

*Place flour in a large, deep, heavy based pan  

*Add grated  ginger chopped chilli /ginger chilli paste, chilli powder, salt, heeng and turmeric and mix.

* Now add the  curd a little at a time, stir well so as to form a smooth paste, without any lumps, and then add the water.I used the hand blender. 

*Place the pan over high heat, and bring to a boil, stirring all the time. You should continously stir the batter, that assure smooth batter. 

*Keep cooking and stirring till you reach a paste like consistency. The batter will leave the sides of the pan. 

*You can test the consistency of the batter,  spread a small quantity of the batter on to an ungreased surface, cool, it should come off clean, that means the consistency is perfect. 

*Grease a few plates spread the mixture and gradually but with steady hands spread as thin a layer as possible. Allow the batter to completely cool. Score using a knife. 

*Cut this layer into strips roll up each strip like a scroll, as firmly as you can, without breaking them.  

*Arrange them into a serving dish.

*For the tadka( the most delicious part of khandvi!)

*Heat the oil in a small pan and add the mustard seeds, curry leaves and red chilly. Stir a few times and then spread over the layer. 

*Now gently spread grated coconut, chopped  coriander leaves a dash of heeng powder.

*Taste great with coriander chutney  and imly chutney.

The idli steamer can also be used for making khandvi, which I tried.

The ratio of buttermilk and besan is 2:1, please remember that so that you will get perfectly steamed khandvi.

Place the prepared batter in a large bowl in the idli steamer. I placed a grid in the steamer and added water at the bottom.

Steam the batter for about 15 minutes. Open and check whether it's done.

Once the batter is completely cooled down, cut into desired shapes. I have not rolled it, instead made into squares and did a quick tadka.