Thursday, September 25, 2014

 Khandvi Recipe:

 

 
Prep time
Cook time
Total time
 

Recipe type: snacks
Cuisine: gujarati
Serves: 4-5
Ingredients
for the khandvi batter:
  • 1 cup besan/gram flour, 100 gms
  • ¾ cup sour curd/yogurt, about 150 gms + 2.25 cups water
  • OR 3 cups sour buttermilk/chaas
  • 1 tsp ginger/adrak + green chili paste, about ½ inch ginger & 1 green chili crushed in a mortar-pestle
  • ¼ tsp turmeric powder/haldi
  • ⅔ tsp salt or add as required
  • a pinch of asafoetida/hing
for the filling:
  • 2 tbsp fresh grated coconut
  • 2 tbsp chopped coriander leaves/dhania patta
for the khandvi tempering/seasoning:
  • 1 tbsp oil
  • 8 to 10 curry leaves/kadi patta
  • 1 tsp mustard seeds/rai
  • 2 tsp white sesame seeds/safed til
  • 1 green chili/hari mirch, chopped or ½ tsp red chilli powder
Instructions
1. first prep up all the ingredients required. take the yogurt in a bowl.
making khandvi batter
2. add water and stir well.
add water - making khandvi batter
3. add ginger-green chili paste, turmeric powder, asafoetida and salt. if using fresh yogurt, then to add the sourness, add about 1/2 tsp of lemon juice.
add spices to khandvi batter
4. add the gram flour aka besan.
5. with a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter.
khandvi batter
6. pour this batter in a sauce pan or a broad frying pan. switch on the stove top and keep the flame to the lowest. begin to stir.
making khandvi batter
7. spread oil on plates or boards or tray. large steel lids or thalis work very well. you can also use the back of a large baking tray. i had to use 4 steel lids. a suggestion would be to use your kitchen counter top, if you prefer. then you just spread the whole cooked batter on it and can spread it in your own pace. a large wooden or metal tray would also be good.
plates for putting khandvi batter
8. also mix the chopped coriander leaves and grated coconut. keep aside.
grated coconut for khandvi recipe
9. keep on stirring when the khandvi batter is getting heated up. lumps begin to form and you have to continuously stir so that the lumps don’t form.
preparing khandvi batter
10. the batter would thicken and keep on thickening. keep on stirring. best to use a wooden spatula or a heat proof silicon spatula.
thick khandvi batter
11. you will see the khandvi batter has thickened more than the previous pic.
thick khandvi batter
12. stir & stir and exercise your hands. the batter also should not be allowed to stick at the bottom. so you have to stir continuously.
making khandvi recipe
13. a well thickened batter and looks like we are ready.
batter for khandvi recipe
14. so i just spread a few teaspoons of the batter on a greased lid. as you see the texture is still wet.
checking batter - gujarati khandvi recipe
15. once the spread batter cooled a bit, i tried rolling. as you see the rolls could not be formed. the batter was still pasty, sticky and not properly set.
trying to roll the khandvi
15. so the batter needs to be cooked more.
making khandvi batter
16. continue to stir.
making gujarati khandvi recipe
17. this is the final consistency of the khandvi batter. it took me 17 minutes to get the correct consistency on a low flame. the timing will vary depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan. just do the plate test and when you can form the rolls, then the khandvi batter is ready. if the batter becomes too thick, then it becomes difficult to spread and you don’t get thin layers in the rolls. in this case, still spread the batter. you will get thick slices, but still they taste good.
khandvi batter consistency
18. tested again and this time the rolls were happening. this time the batter had spread evenly and there is a smoothness in the layers as well as in the spread batter.
khandvi rolls
19. quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. you have to be quick with the remaining batter too. since even a bit of cooling and the batter becomes likes blob, difficult to spread. if you use a large tray or a parat, then its much easier as you don’t hurry like a harried woman here and there.
making gujarati khandvi recipe
20. allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly. you can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.
stuffing for khandvi recipe
21. cut into equal sized strips.
cut khandvi recipe
22. gently roll each strip tightly. then place them in a serving tray or plate next to each other or stack them neatly. if the tray or plate is large, then you will get large khandvi rolls. in this case after you finish rolling half,  just cut horizontally and make a second roll.
gujarati khandvi recipe
23. for the tempering, heat oil and crackle the mustard seeds.
tempering for khandvi recipe
24. then add curry leaves, green chilies and fry for a few seconds.
tempering for khandvi recipe
25. add the sesame seeds and then when they change color & crackle…….
tempering for gujarati khandvi recipe
26. pour this hot tempering mixture along with the oil on the khandvi rolls.
add tempering to khandvi rolls
27. you can garnish khandvi with some more coconut and coriander leaves, if you prefer.serve khandvi with coriander chutney or coriander mint chutney.
gujarati khandvi recipe, khandvi recipe

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