Khandvi

73

Ingredients
1 cup besan (bengal gram flour)
1 cup curds (dahi)
a pinch of asafoetida (hing)
2 to 3 drops of lemon juice
1/4 tsp turmeric powder (haldi)
2 tsp ginger-green chilli paste
salt to taste
oil for greasing
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)

Method
Grease 3 thalis (10” diameter each) with oil on both the sides and keep aside.

Combine the curds and 1½ cups of water in a deep bowl, mix well and keep aside.

Combine the besan, curds-water mixture, asafoetida, lemon juice, turmeric powder, ginger-green chilli paste and salt in a deep non-stick pan and mix well using a whisk till no lumps remain to make a smooth mixture.

Switch on the flame and cook on a slow flame for 9 minutes, while stirring continuously or till it thickens.

Spread a spoonful of the batter on a greased thali, wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and then check once more if it gets rolled perfectly.

While it is still hot, pour little portions of the mixture on the insides of 3 greased thalis and spread the mixture in a circular motion into a thin layer using a vati.
Turn all the 3 thalis and spread the remaining mixture on their back side in the similar matter as step 6.

Allow them to cool for 5 to 10 minutes and roll them up tightly.

Cut each roll into 6 equal pieces and keep aside.

For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for a few seconds.

Pour the tempering over the khandvis.

Garnish with coconut and coriander and serve.

source: https://www.tarladalal.com/Khandvi-(-Non—Fried-Snacks-)-33282r

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