Khandvi Recipe
By Published: April 13, 2013
- Yield: 20 pieces (4 Servings)
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 35 mins
Ingredients
- 1 Cup Besan/Bengal gram flour Chick pea flour
- 1/2 Cup Curd/ Dahi/Yogurt
- 2 Cups water
- 1 Tsp Ginger chilli paste
- Salt As per taste
- 3 Tbsp Oil For seasoning
- Pinch Asafoetida/hing
- 1 Tsp Mustard seeds/ rai
- 1 Tbsp Til
Instructions
- Mix the curd and water together and add slowly to the besan flour
- To avoid lumps churn it with the hand mixture
- Take a non stick pan, cook the mixture on medium or high flame for few minutes.
- Keep stirring all the time or else the mixture will start sticking to the pan
- So cook till the mixture leaves the pan.
- Take a small flat surface bowl and put the hot batter on it; let it cool for a minute and slowly try to roll it from one end. If it rolls off properly then the batter is cooked well and is all done.
- Now you have to act fast. Take a big flat surface thali or foil. Put two big spoon batter on it and spread it downwards with a flat spoon and make thin layer
- Besides it repeat the step again
- Let it cool down for few minutes and cut the flat thin layer into 11/2 or 2 inches strips
- Starting from one end on top roll the strips downwards; repeat the process for all strips
- Put tadka on it. For seasoning add oil in the non stick pan
- Let the rai simmer crack, add til, curry leaves, coconut in it
- Pour the tadka spoon by spoon on top the the rolled Khandvi
- Garnish it with chopped coriander; you can serve it as a starter or it is a good appetizer before lunch
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