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Monday, May 30, 2011

KHANDVI

Ingredients :



  • 1/2 cup gms flour (besan) 
  • 1 cup thin buttermilk 
  • Salt To Taste 
  • 2-3 pinches turmeric powder 
  • 1 tbsp Oil
  • 2 tsp Oil 
  • 1 tsp Sesame seeds 
  • 1/2 tsp Mustard seeds 
  • 1 tbsp Coconut scraped 
  • 1 tbsp Coriander finely chopped 
  • 2 pinches asafoetida 
  • 2 green chillies finely chopped 
  • 1 stalk curry leaves


Method:
  • Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
  • Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
  • Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
  • When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
  • Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
  • Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
  • Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

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