Khandvi

Khandvi

It is a healthy and tasty farshan, rich in protein, oil-free, and tasty too.

Generally, it is part of our Sunday lunch. It is a little time-consuming to make but when you eat this mouth-watering dish, you will feel it is worth the hard work.

Ingredients: 

Besan 1 cup

Curd 1 cup

Water 11/2 cup

salt as per taste

green chili 2-3 finely chopped or crushed

red chili powder 1 teaspoon

turmeric powder 1 teaspoon

For tempering

oil 2-3 teaspoon 

dedicated fresh coconut 1/2 cup

sesame seeds 2 teaspoon

mustard seeds 1 teaspoon

hing pinch

chopped coriander 1/2 cup

Method:

Take a deep pan. Take besan, curd and water and mix well with the help of a hand blender. Add salt, red chili powder, turmeric powder and mix well. See there are no lumps in the batter.

Now, heat the batter in a thick bottom pan on a medium flame. Stir it continuously. Gradually batter will become thick in consistency which can be spread easily over flat surfaces. Check the seasoning and adjust if needed.

Take a flat plate, and apply oil all over the surface. Spread the batter evenly while it is hot and allow to cool. Make sure it is very thin.  Do this process for the whole batter.

start rolling from both sides and gently whole from one end to another. Once rolled completely, cut into about 2-inch rolls with the help of the knife. Khandvi is ready.

Take oil for tempering, add hing and heat it. Add mustard seeds then sesame seeds, and green chili, once it starts splattering, turn off the heat. Spread this tempered oil over khandvi. Garnish with fresh desiccated coconut and freshly chopped coriander.

Another option is to stuff it with spinach gravy. Spread spinach gravy before rolling khandvi.(Steam spinach, keep in ice-cold water. Remove and crush it to make a puree. Make sure it is thick in consistency. Add salt to it and mix well).

Another option is to add spinach puree to the batter and make green khandvi. 

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