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Khandvi
Category : Monsoon, Yogurt, Coconut, West Indian lunches
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Mix together gram flour, water, turmeric powder, asafoetida powder, salt and curds or lemon juice in a big bowl .
- Blend with a hand blender till all the ingredients are well blended.
- Pour this mixture in a heavy bottomed vessel. Keep on gas.
- Cook on a medium flame stirring continuously till the mixture thickens well.
- To test, spread a tbsp. of the mixture on the backside of a thali.
- Cool for about 5 minutes. If the spread comes out well that means the mixture is ready.
- Pour the remaining mixture on the back side of the thali and spread instantly.
- Cool for about 5 minutes. Cut into strips and roll each strip.
- For the tempering:. Heat oil in a small kadai.
- Add mustard seeds, cumin seeds and sesame seeds.
- When the seeds splutter pour this tempering over the khandvi.
- Garnish with grated coconut and coriander leaves.
Ingredients:
1 heaped cup - gram flour
3 � cups - water
a pinch - turmeric powder
a pinch - asafoetida powder
2 tsp - curds or 1 tbsp - lemon juice
salt to taste
1 heaped cup - gram flour
3 � cups - water
a pinch - turmeric powder
a pinch - asafoetida powder
2 tsp - curds or 1 tbsp - lemon juice
salt to taste
For the Tempering:
2 tbsp - oil
1/4 tsp - mustard seeds
� tsp - cumin seeds
1 tsp - white sesame seeds
3 tbsp - grated coconut ( to garnish)
handful - coriander leaves (to garnish)
RECIPES BY ANITA RAHEJA
