Semolina Khandvi (Tiffin friendly)

Name: Semolina Khandvi (Tiffin friendly)
Cuisine: Indian
Ingredients: 1 cup semolina; 2 tbsp. multigrain flour; 1/2 cup yoghurt; 1+ 1/4 cup water; 1 tsp. nigella seeds; 1-2 green chilies, chopped; 1/2 tsp. red chili flakes; salt to taste; 2 tbsp. coriander leaves, chopped; 2-3 tbsp. idli podi; 3-4 tbsp. fresh grated coconut; 2 tbsp. oil; 1/2 tsp. mustard seeds; 1 tbsp. white sesame seeds; 1 sprig curry leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#TH - This is a much easier method. It turns out absolutely yummy and worth a try. This not only saves time but is also hassle free. So treat your family and friends to Semolina Khandvi.

Bethica Das @kitchen_flavours

Sharjah (UAE)

#TH - This is a much easier method. It turns out absolutely yummy and worth a try. This not only saves time but is also hassle free. So treat your family and friends to Semolina Khandvi.

Saved

Ingredients

1 cupsemolina
2 tbsp.multigrain flour
1/2 cupyoghurt
1+ 1/4 cup water
1 tsp.nigella seeds
1-2green chilies, chopped
1/2 tsp.red chili flakes
salt to taste
2 tbsp.coriander leaves, chopped
2-3 tbsp.idli podi
3-4 tbsp.fresh grated coconut
Tempering -
2 tbsp.oil
1/2 tsp.mustard seeds
1 tbsp.white sesame seeds
1 sprigcurry leaves, chopped

Saved

Steps

1

Grind the semolina in a mixer grinder into a fine powder. Transfer to a bowl. Add multi grain flour, yoghurt, salt to taste, nigella seeds, chopped green chilies, chopped coriander leaves, red chili flakes and 1 & 1/4 cup water. Mix well to prepare a batter of pouring consistency. Cover and keep aside for 15 minutes.
2

Pour 1-2 ladleful of the batter into a greased steel plate / cake tin. Spread by rotating the plate.
3

In a kadai, bring some water to a boil. Place a stand over it & arrange the steel plate on it. Cover the kadai with a lid & steam on a medium flame for 3-4 minutes. Allow it to cool.
4

Remove it carefully onto a plate. Sprinkle some idli podi and coconut uniformly over it. Cut into 1" strips & roll over tightly from one end to the other. Transfer the rolls to a plate.
5

Heat oil in a pan & temper with mustard seeds. Allow it to splutter. Then add the curry leaves & sesame seeds. Switch off the flame & sauté for a few seconds.
6

Transfer the rolls / Khandvi into the pan & gently sauté them so that they are well coated with all the spices.
7

Arrange neatly on a serving plate & serve with green chutney and idli podi.