Sambar Flavoured Stuffed Khandvi (Pressure Cooker Method)

Name: Sambar Flavoured Stuffed Khandvi (Pressure Cooker Method)
Cuisine: Indian
Ingredients: 1 cup gram flour; pinch asafoetida; 1 tbsp sambar powder; 1/4 tsp turmeric powder; 1/2 tsp red chilli flakes; pinch pepper powder; to taste salt; 2 cups buttermilk; Tempering; 2 tbsp oil; 1 tsp mustard seeds; 1 tsp sesame seeds; 1 sprig curry leaves; 1/2 cup fresh grated coconut; 1/2 cup coriander leaves chopped; 3 tbsp idli podi; 3-4 tbsp sev / bhujia; 1/2 cup coconut chutney

Bethica Das @kitchen_flavours

Sharjah (UAE)

#besanrecipes - Preparing Khandvi involves a lot of stirring the batter till you get the desired consistency. So here is an easier method by cooking in a pressure cooker. This not only saves time but is also hassle free. I gave a slight twist by adding some sambar powder for a South indian flavour. Then I served this delectable dish topped with some coconut chutney.

Bethica Das @kitchen_flavours

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Ingredients

1 cupgram flour
pinchasafoetida
1 tbspsambar powder
1/4 tspturmeric powder
1/2 tspred chilli flakes
pinchpepper powder
to tastesalt
2 cupsbuttermilk
Tempering
2 tbspoil
1 tspmustard seeds
1 tspsesame seeds
1 sprigcurry leaves
1/2 cupfresh grated coconut
1/2 cupcoriander leaves chopped
3 tbspidli podi
3-4 tbspsev / bhujia
1/2 cupcoconut chutney

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Steps

1

Mix together besan, turmeric powder, sambar powder, chilli flakes, salt, asafoetida and pepper powder.
2

Add in the buttermilk and whisk well so that there are no lumps. Pour into a bowl and pressure cook for 2-3 whistles.
3

Open the lid and immediately spread it on a steel plate, tray, corelle plate, counter top or melamine plate (there is no need to grease).
4

Sprinkle the coconut, coriander leaves & idli podi. (Save some for garnishing). After it cools down a bit, cut into strips with a knife or pizza cutter.
5

Gently roll them from one end to the other & transfer to a serving plate. You can also sprinkle some sev / bhujia. (Save some for garnishing).
6

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the sesame seeds and curry leaves. saute for a few seconds and switch off the flame.
7

Pour the tempering over the arranged khandvi. Garnish with the remaining coconut, coriander leaves, idli podi and sev.
8

Spoon in some of the coconut chutney over the khandvi. Enjoy as a tea-time snack, breakfast or as an appetizer.