A few dishes seem easy to cook but when you try your hands on it you will get to know the real diligent behind it.
So today here I am sharing step by step recipe of “Khandvi” a renowned Gujarati dish.
Khandvi are thin layers that can only be achieved by the perfect consistency while making the batter. And the biggest trouble is if you cook It more and the consistency thickens, then spreading the batter becomes difficult and you will get the thick layers.
The most important part is that you need to be quick in spreading the Khandvi Batter.
Ingredients
– 1 cup yogurt
– 1 cup gram flour
– Ginger & Green Chilli paste
– 1/2 tsp tumeric powder
– pinch of asafoetida
– 1/2 tsp lemon juice
– 1/2 tsp red chilli powder (Kashmiri Mirch)
– Salt to taste
– Coconut & Coriander leaves
Method
– Take yogurt in bowl, add water and stir well.
– Add ginger – green chilli paste, turmeric powder, red chilli powder, asafoetida and salt.
(If using fresh yogurt, then add the sourness, add about 1/2 tsp lemon juice)
– Now add gram flour aka besan.
– With a beater, beat it well, keep on stirring till all the lumps are dissolved and you get a smooth batter.
– Pour the batter in a Large pan and keep the flame to the lowest. Begin to stir.
(You can also add water incase you feel the batter is burning or sticking to the pan)
– Spread oil on a plate (Steel) or boards or trays. Large steel thalis or kids work well. Keep it aside
– Keep on stirring when the khandvi batter is getting heated up. Lumps begin to form and you have to continuously stir so that the lumps don’t form.
– The batter would thicken and keep on thickening (it will take atleast 18-20 minutes)
– Do the plate test before spreading the whole batter. If you get the perfect layer them spread the whole batter.
– Allow to cool and then sprinkle the coconut + coriander leaves mixture for stuffing.
– Cut it into equal size Stripes and gently roll it to make it perfect Khandvi.
Tempering for Khandvi
– Coconut
– Coriander leaves
– Mustard seeds
– Curry Leaves
– Green Chillies
Method
– Heat oil in pan, add crackel Mustard seeds.
– Now add curry leaves, green chillies and fry for a few seconds.
– Pour this hot tempering on Khandvi rolls.
Happy Eating!😊
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