Khandvi Recipe - Cooking Index
Khandvi Recipe - Cooking Index
| 1/2 cup | 118ml | -- ¥ |
| 1 | Flour - (besan) | |
| 1 cup | 237ml | Thin buttermilk |
| Salt to taste | ||
| 3 | Turmeric powder | |
| 1 tablespoon | 15ml | Oil |
| For Seasoning | ||
| 2 teaspoons | 10ml | Oil |
| 1 teaspoon | 5ml | Sesame seeds |
| 1/2 teaspoon | 2.5ml | Mustard seeds |
| 1 tablespoon | 15ml | Coconut scraped |
| 1 tablespoon | 15ml | Coriander finely chopped |
| 2 | Asafetida | |
| 2 | Green chiles - finely chopped | |
| 1 | Curry leaves |
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 two inch 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, asafetida, curry leaves and chiles. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.
Gujrati Region - Western India
Source:
Namrata Sanan
Average rating:
10 (1 votes)
Submit your rating:
Click a star to rate this recipe.