Yesterday we spoke about Gujrati Dhoklas , today I will tell you about another Gujrati farsaan called Khandvi. This is a very light snack and is made with gram flour and curd.
The batter is made and then seasoned . It is then cooked , till it gets thick and turns into a mass. This is then spread on a kitchen counter or inverted steel thalis. Strips are cut , rolled and finally tempered .
Making Khandvi is actually not easy , it is quite tricky . I guess I have made it just three four times ever since I got married . We get excellent Khandvi in the market so I have never been very keen on making . At the same time I wanted to document this recipe so decided to make it.
This is my Day 3 post for Special Theme.
11/4 cups gram flour
1 cup yogurt
2 green chilly
1/2 tsp lemon juice
1 tsp turmeric powder
Salt to taste
Oil for greasing steel plates or a marble counter
2-3 tbsp oil
1 tsp mustard seeds
Few green chillies
Few curry leaves
Scraped coconut (optional )
Grease a couple of steel thalis or a marble counter.
Grind chilly and ginger to a fine paste.
Drive gram flour and mix with yogurt to a smooth paste adding half a cup of water.
Make sure there are no lumps.
Mix turmeric powder , salt and lemon juice to the batter.
Cook this mixture in a thick bottomed vessel .
Stir continuously till the mixture turns into a thick lump of mass.
This shall take a while , so be patient .
Test check by inserting the spatula upright in this mass.
If it stands straight at a right angle you can be sure it is done .
The other way is to spread a teaspoon and wait for a minute or two , if it comes out like a film it is done .
Quickly spread out about one big ladle ful at a time on the inverted greased thali or on the marble counter .
Spread as thin as possible .
Let cool and then cut into 2″ wide strips.
Roll these tightly .
Assemble them in a tray and sprinkle red chilly powder.
Heat oil , add mustard seeds , let splutter then add asafoetida , green chilly and finally curry leaves.
Sprinkle on the prepared khandvi .
Sprinkle scraped coconut and coriander leaves.