Khandvi

Name: Khandvi
Total time: 1800 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 cup besan /gram flour; 1 cup curd; Pinch asafoetida; 1/4 tsp turmeric powder; 2 tsp green chilli and ginger paste; As needed Salt; As needed water; For Seasoning:; 2 tsp oil; 1 tsp mustard seed; 1 tsp sesame seed; 1/4 tsp asafoetida; 1 tbsp slit green chilli; 8-10 curry leaves; For garnishing:; 2 tbsp fresh grated coconut; 2 tbsp finely chopped kothmir

Chaya Haridoss @cook_25880315

#GA4 #week1
#Post2
Khandvi / dahivadi is a savory snack. Khandvi made of gram flour and yoghurt.

Chaya Haridoss @cook_25880315

#GA4 #week1
#Post2
Khandvi / dahivadi is a savory snack. Khandvi made of gram flour and yoghurt.

Saved

Ingredients

30 mins

4-5 servings

1 cupbesan /gram flour
1 cupcurd
Pinchasafoetida
1/4 tspturmeric powder
2 tspgreen chilli and ginger paste
As neededSalt
As neededwater
For Seasoning:
2 tspoil
1 tspmustard seed
1 tspsesame seed
1/4 tspasafoetida
1 tbspslit green chilli
8-10curry leaves
For garnishing:
2 tbspfresh grated coconut
2 tbspfinely chopped kothmir

Saved

Steps

30 mins

1

First prepare buttermilk. Take sour curd and double the quantity water. The ratio should be 1:2 Buttermilk is ready. Now sieve the besan and keep ready.
2

Take a bowl combine besan, buttermilk. The ratio should be 1:3.Add hing, Green chilli and ginger paste, turmeric, salt. Mix well using a whisk till no lumps. Rest for sometime. And filter the mixture.
3

Switch on the flame and cook on slow flame for 10 mins. You have to stir continuously, till it thickens. Spread a spoon of batter on the plate, see if you can roll it up. If it doesn't roll then cook for 1-2 minutes.
4

While it's hot, pour little portion of mixture on the greased plate/ platform. Using the flat spatula just flatten the mixture evenly.
5

Allow it to cool for 5 minutes. Cut into equal portion as long strips. If the strips are long divide into 2 or 3 smaller strips. Roll them tightly.
6

For tempering:Heat oil in pan, add mustard seed, hing, curry leaves, sesame seed. And pour the tempering over the khandvis.