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Saturday, 25 April 2015

Khandvi

THANKS TO MASTER CHEF TARLA DALAL JI FOR THE WONDERFUL RECIPE !!

INGREDIENTS FOR BATTER:
3/4 cup besan / bengal gram flour
3/4 cup curd
1 cup water
1/2 tsp ginger , green chilli paste
1/4 tsp turmeric pdr
1/4 tsp asafoetida/hing pdr
Salt to taste  

FOR TEMPERING:
3 tsp oil
2 tsp mustard
pinch of hing pdr
2 tsp white sesame seeds/ til
2 finely chopped green chillies
2 tblsp finely chopped coriander leaves
2 tblsp fresh grated coconut 
1 tsp lime juice

PROCEDURE:
  • Put all the ingredients of the batter in a bowl and whisk  it till it becomes a smooth batter
  • Transfer it in a kadai and cook  stirring continuously till it becomes thick paste
  •  Immediately spread it on a greased inverte thali or marble table top as thin as possible
  • After it comes to room temperature, cut into 2 inches wide strips
  • Roll the strips tightly into cylinders and keep on a serving plate
  • Make tempering of the ingredientsand pour the tempering on the prepared khandvis
  •   Serve with green chutney

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