how to make RECIPY OF KHANDVI

RECIPY OF KHANDVI

1cup of gram flour

1cup ofwater

1cup ofcurd

1/2teaspoonturmericpowder                                 

1/2 teaspoon ginger paste

1/2 teaspoon green chili paste

KHANDVI

Salt to taste

1 tablespoon oil

1 teaspoon mustard seeds

1/2 teaspoon sesame seeds

A pinch of asafoetida (hing)

Fresh coriander leaves, finely chopped

Grated coconut (optional)

Instructions:


In a mixing bowl, combine gram flour, yogurt, water, turmeric powder, ginger paste, green chili paste, and salt. Mix well to form a smooth batter without any lumps.


Heat a non-stick pan or a heavy-bottomed pan over medium heat. Pour the batter into the pan and stir continuously to prevent lumps from forming.


Keep stirring the batter for about 8-10 minutes or until it thickens and turns into a smooth, thick paste. It should be able to spread easily but not be too thin.


Immediately, spread a thin layer of the paste onto the backside of a greased plate or a clean kitchen counter. Allow it to cool for a few minutes.


Once the paste has cooled down, cut it into long strips of about 2-3 inches wide.


Carefully roll each strip tightly to form cylindrical rolls. Repeat the process with all the strips.


Arrange the rolls on a serving dish or plate.


In a small pan, heat oil over medium heat. Add mustard seeds and let them splutter. Then, add sesame seeds and asafoetida. Sauté for a few seconds until the seeds turn slightly golden.


Pour this tempering over the arranged khandvi rolls.


Garnish with chopped coriander leaves and grated coconut (if desired).


Your delicious Khandvi is now ready to be served! It can be enjoyed as a snack or appetizer. The soft and tangy rolls with a tempering of mustard and sesame seeds make for a delightful treat. Enjoy!






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