Serves 4
Ingredients , for the Khandvi:
Ingredients , for the Khandvi:
Besan/Gram flour: 1/2 Cup
Buttermilk: 2 cups (mix 1 cup water+1cup curd, if you don’t have buttermilk)
Ginger-Green Chilly, crushed finely: 1 Tsp
Haldi/Turmeric Powder: 1/2 Tsp
Lemon Juice: 2 Tsp
Salt, to taste
Ingredients for the Tadka:
Oil: 2 Tsp
Hing/Asafoetida: 1/4th Tsp
Rye/Mustard Seeds: 1/2 Tsp
Til/Sesame Seeds: 1/2 Tsp
Kadipata/ Curry Leaves: 8-10
Green Chillies, slit: 2
For the garnishing:
Chopped Coriander and grated, fresh coconut.Method
Grease a clean, smooth work surface lightly with oil. You could use the back of a large steel plate or, as i did, your kitchen counter.
Add the ingredients for the khandvi to a bowl and mix well together, taking care not to form lumps.
Heat a heavy bottomed pan on a medium flame and add the above mixture, stirring continuously, till it thickens to the right consistency
(This should take about 10 minutes. To check the consistency, pour a drop of it on a greased surface, let it cool and try to roll it. If it rolls smoothly, it’s done. if not, you need to cook it slightly longer)
When done, quickly pour the mixture on the greased surface and spread it evenly, with the back of a spoon.
Let it cool a little, before you cut it into thin strips.
Roll the strips to for a cylinder.
Arrange on a platePrepare the Tadka by heating the oil in a pan, adding the hing and the mustard seeds. When they start crackling, add the kadipata, tip and green chillies.
Saute for 2-3 minutes, and then pour this over the khandvi’s
Garnish with coconut and coriander.
Grease a clean, smooth work surface lightly with oil. You could use the back of a large steel plate or, as i did, your kitchen counter.
Add the ingredients for the khandvi to a bowl and mix well together, taking care not to form lumps.
Heat a heavy bottomed pan on a medium flame and add the above mixture, stirring continuously, till it thickens to the right consistency
(This should take about 10 minutes. To check the consistency, pour a drop of it on a greased surface, let it cool and try to roll it. If it rolls smoothly, it’s done. if not, you need to cook it slightly longer)
When done, quickly pour the mixture on the greased surface and spread it evenly, with the back of a spoon.
Let it cool a little, before you cut it into thin strips.
Roll the strips to for a cylinder.
Arrange on a platePrepare the Tadka by heating the oil in a pan, adding the hing and the mustard seeds. When they start crackling, add the kadipata, tip and green chillies.
Saute for 2-3 minutes, and then pour this over the khandvi’s
Garnish with coconut and coriander.
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Thank you! Lemme give this a try 🙂 I think it’s the consistency, and spreading out part that I’m struggling with.