Friday, June 17, 2016

KHANDVI - a toast to Gujrat

Gujrati culture is as rich, vibrant and diverse as Bengal. Gujrat boasts of many delicious vegetarian dishes, which people around the world enjoy with great relish! 
Let's make such a nice Gujrati dish - KHANDVI!
It's very easy to make. Very tasty to eat. Importantly, it's oil-free recipe! 

For 9 - 12 KHANDVIs you need

Ingredients - 

for batter - 
1 cup (200 g)Gram Besan
1 and 1/2 cup (300 g) plain yogurt
1 tsp ginger paste
1 tsp green chili paste
salt to taste
1 tsp turmeric powder

for garnishing - 
1 big bell pepper (chopped)
1 Tbsp chopped coriander leaves
100 g cheese (grated)
3 Tbsp grated coconut

for seasoning - 
1/2 tsp mustard seed
12-15 curry leaves
1 tsp oil (for saute)

Method -

Mix all the batter ingredients, with water and make a batter of a thicker liquid consistency. 
Pour 2 cups water in a pan. Let the batter boil in a bowl for 8-10 minutes. Don't forget to put on the lid. If water gets inside batter, don't worry. Just drain the water.
When the batter getting boiled take a wide tray. Grease it lightly with liitle oil.
If you boil the batter in a pressure cooker, after 3-4 whistles off the flame, take out the batter. Whereas, if you boil the batter in a vessel with lid, after 8-10 minutes when batter gets fluffy, off the flame, take out the batter.
Stir/whisk the hot batter vigorously. It's important to whisk the batter immediately, when its remain hot, else it gets condensed.
put the batter over the greased tray and spread it thinner quickly all over the tray.
Garnish with chopped bell pepper, coiander leaves. Sprinkle grated cheese all over. You may, add little lime juice for extra flavor.
Cut it in longer strips. Roll it up.
For seasoning, heat 1 tsp oil in a pan. Saute 1/2 tsp Mustard seeds and 10-15 curry leaves for just a minute. Pour over the rolled up KHANDVIs. 
Sprinkle grated coconut over the KHANDVIs. 
Serve it with mint or coriander chutney.

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