Receipe of Khandvi Ingredients: For Khandvi: One cup Besan 3 cups butter milk Salt as per taste Turmeric powder ½ T sp Red chilli powder a pinch (optional) Chopped Corianders for garnishing For Tadka: 1 TB sp refined oil Mustard seeds Curry leaves Asafoetida (Hing) a pinch Preperation: In a large pan, take besan, add buttermilk, salt and turmeric. Whisk it to mix well. Now cook this mixture on a low to medium flame. Keep stirring this mixture without a break till it thickens and starts leaving the side of the pan. Now to check if the khandvi mixture is cooked, just spread a spoon of this mixture on a greased surface. If its sticky than it still needs to be cooked. And if it sets than it is cooked. It shouldn’t take more than 15 to 20 minutes to cook. Now, once the mixture is ready, than spread it on the greased flat surface. Be very quick. Start spreading this mixture with the help of a spatula evenly before the mixture gets cool. Now, once the mixture has set, start rolling the layers very slowly. For your convenience you can cut the spreaded mixture into 2 or 3 parts before rolling so that the roll doesn’t break. Once all the rolls are cut, take them into the serving plate. Sprinkle red chilli powder on it (optional). For Baghar: Heat oil, add mustard seeds, curry leaves and asafoetida. Now spread this baghar on the khandvi rolls evenly with the help of the spoon. You can garnish it with fresh corianders. It’s ready to serve. Happy eating!
Posted on: Thu, 18 Jul 2013 18:49:15 +0000
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