This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Gram Flour (Besan) – 1/2 Cup
- Curd – 3/4Cup
- Water – 1Cup
- Turmeric Powder – 1/4tsp
- Salt – To Taste (1/2tsp)
- Green Chili Ginger Paste – 1tsp
- Oil – 2tsp
- Mustard Seeds – 11/2tsps
- Sesame Seeds – 1tsp (optional)
- Curry Leaves – 10 to12
- Asafoetida – 1/4tsp
- Chopped Coriander – For Garnishing
- Grated Coconut – For Garnishing
Take gram flour into a mixing bowl and add curd, water and mix well till there are no lumps. Add turmeric powder, salt and green chili ginger paste to the mixture and mix well.
Keep ready few aluminum sheets and a flat spatula to spread the khandvi mixture.
Pour the prepared mixture into a non-stick pan and cook on high flame till it reaches a boil stirring continuously. Then lower flame and cook stirring continuously till the mixture is thick and appears spreadable. Quickly pour ladleful of mixture on one side of the aluminum sheet and spread as thin as possible with a flat spatula all along the length of the sheet. Similarly spread the entire mixture on the aluminum sheet while the mixture is still hot. Allow the mixture to cool. Then cut the cooled mixture into strips and roll each strip carefully and arrange them in a serving plate.
Heat a small pan and add oil and heat it. When oil is hot add mustard seeds and allow them to splutter fully. Then switch off the flame and add sesame seeds and allow them to splutter. Then add asafetida and curry leaves and mix. Add this seasoning on the arranged khandvi pieces so that each piece gets the seasoning. Garnish the khandvi with chopped coriander leaves and grated coconut. Serve the khandvi as it is or with coriander chutney.
Points To Remember:
Make a lump free batter.
Keep stirring continuously while cooking the gram flour mixture or else it would form into a lump.
Spread the khandvi batter on the aluminum sheets while the mixture is still hot---so arrange the aluminum sheets beforehand. A platform or a table would be a suitable place to spread the mixture on aluminum sheets---or else use the floor---as the mixture thickens on cooling and we need to spread quickly we need space to spread batter on sheets---make sure there is enough space and then start spreading the batter.Once the gram flour mixture starts boiling, cook only on low flame stirring continuously to avoid lumps.
The dish looks colorful and tasty also especially for parties or get together meetings.
Serve the khandvi as it is or with coriander chutney.
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