Saturday, May 24, 2014

khandvi

Ingredients;
Besan/Chickpea (Gram) Flour – 1 cup
Buttermilk – 2 cups (1 cup yogurt + 1 cup water)
Turmeric Powder – 1/8 tsp
red chilli powder-1tsp
Asafoetida – pinch
Salt – to taste
For Seasoning:
Oil – 4 tsp
Mustard Seeds – 1 tsp
Asafoetida – pinch
Green Chillies – 2 (cut length wise)
Coriander – chopped 
Method:
  • take 1-cup water and 1-cup yoghurt,mix them and form butter milk
  •  Take a bowl, mix Besan (Gram Flour), butter milk, Turmeric Powder, Salt and Asofoetida.
  • . Add Water and blend the mixture to a smooth (lump-free) batter.
  •  Heat oil in kadahi add batter
  •  stir continuously on mid flame untill cook
  • when done,pour a ladleful in plate/kitchen plateform
  • spread as thin as possible with help of flat spatula
  • when cool , With a sharp knife cut into 2 inch wide strip,roll each strip
  •  make the rolls as big as you like. If they get too thick, cut it off and start a new roll
  • Repeat this procees for all strip ,place in serving dishRepeat rolling and placing rolls on a plate.
  • . Sprinkle   chopped Coriander over the Khandvi.
  • . Heat Oil in a small ladle.
  • . Add Mustard Seeds, untill  spluter.
  • . Add Asofoetida, Green Chilies and switch off heat.
  • . Sprinkle seasoning over the Khandvi.


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