Wish you a very happy Diwali!
This month I am participating in blogging marathon after a long time.
Sharing a very yummy appetizer today. It comes from Gujrati cusine, but it is loved by all in India and out of.
Kids especially love this since it is not too spicy but very tasty it is :). The texture of khandvi is very soft and silky. Preparing it perfectly is a bit tricky, I am not there yet, but trying :)
1 cup besan (bengal gram flour)
1 cup curds (dahi)
a pinch of asafoetida (hing)
1/2 teaspoon drops of lemon juice
1/4 tsp turmeric powder (haldi)
2 tsp fresh grated ginger
green chilli paste (optional - I did not use since I was making for kids)
salt to taste
oil for greasing
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
2 green chillies split vertically
For The Garnish
2 tbsp freshly grated coconut (optional)
2 tbsp finely chopped coriander (dhania)
Grease 3 thalis (10” diameter each) with oil on both the sides and keep aside.
Combine the curds and 1½ cups of water in a deep bowl, mix well and keep aside.
Combine the besan, curds-water mixture, asafoetida, lemon juice, turmeric powder, ginger-green chilli paste and salt in a deep non-stick pan and mix well using a whisk till no lumps remain to make a smooth mixture.
Switch on the flame and cook on a slow flame for 9 minutes, while stirring continuously or till it thickens.
Spread a spoonful of the batter on a greased thali, wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and then check once more if it gets rolled perfectly.
While it is still hot, pour little portions of the mixture on the insides of 3 greased thalis and spread the mixture in a circular motion into a thin layer using a vati.
Turn all the 3 thalis and spread the remaining mixture on their back side in the similar matter as step 6.
Allow them to cool for 5 to 10 minutes and roll them up tightly.
Cut each roll into 6 equal pieces and keep aside.
For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for a few seconds.
Pour the tempering over the khandvis.
Garnish with coconut and coriander and serve.