Happy Pongal
This is the first Indian Cooking Challenge I am participating. I like to thank Srivalli for this wonderful oppurtunity. I have never prepare khandvi. This was a real challenge. I extremely enjoyed it. Khandvi is a snack from Gujarath. Srivalli provided us with two recipes. One from Lataji and the other from Anupama Krishnamoorthy. I followed Lataji's recipe. My hubby liked it a lot. The plate was empty in 10 minutes.
Ingredients:
For Khandvi:
Besan-1/3cup
Curd-1/3cup
Water-1cup
Sugar-1tsp
Ginger,green chilly paste-2tsp
Turmeric powder-1/4tsp
Hing-1/4tsp
Oil-3tbs
Salt-to taste
Tempering:
Oil-2tsp
Mustard-1tsp
Sesame-2tsp
Garnish:
Coriander leaves-2tbs
Grated Coconut-2tbs
Procedure:
1. Beat curd and mix all the ingredients except oil given for khandvi to prepare a thin batter.
2. Heat oil in a thick bottomed pan.
3. Add the batter and cook it on medium high.
4. Stir it to avoid the formation of lumps.
5. Mean while spread a foil on the counter. Grease it with oil.
6. When the besan mixture leaves the sides, take one tsp of the mixture and spread it on the foil. If you can roll it then the mixture is ready.
7. With a flat spoon apply a coat of the mixture on the foil.
8. 8. Let it cool.
9. With a knife make lines on the besan mixture to form stripes.
10. Roll each stripe into a compact roll.
11. Arrange the rolls on a serving plate.
12. Heat oil for tempering. Add mustard and sesame seeds.
13. When splutters, pour it on the prepared khandvis.
14. Garnish with coconut and coriander leaves.
P.S:
1. Removing the mixture from the flame is the most important step in this preparation.
2. If the besan is under cooked then you can never roll it.
3. If it is over cooked then the coating on the foil will not be smooth.
4. Apply a thin coating. If the coating is thick then khandvi will break while rolling.
5. Usually a thali is used to spread the mixture. I got the idea of using a foil in a you tube video by Bhavna.
Photo Tutorial:
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| Grease a foil. |
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| Mix the ingredients to a thin batter |
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| Heat oil and add the batter |
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| When it leaves the sides it is ready for rolling |
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| Apply a little in the corner of the foil |
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| Try to roll it. If it rolls easily then the mixture is at the correct stage |
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| Apply a thin layer on the foil |
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| With a knife, make lines and roll each stripe |
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| Arrange on a serving plate |
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| Pour the tempering on the rolls and garnish |
Labels: BESAN, CURD, GUJARATHI, ICC
