Khandvi-Indian Cooking Challenge,December

Khandvi,a famous Gujarati snack,this is chosen as  by Srivalli for Indian cooking Challenge,December 2010.I never made it before but tasted it many times at a Gujarati Restaurant.I almost forgot about this challenge,finally could make it on Jan 14th and couldn't post it on the posting day.Better Late than Never.
I chose Lataji's recipe.


Ingredients:
Gram flour / Besan - 1/3 cup (heaped)
Curds / Yogurt - 1/3 cup slightly sour, beaten
Water - 1 cup
Salt as per taste
Sugar - 1 tsp (opt)
Ginger Green Chilli paste - 2 tsp
Turmeric Powder - 1/4 tsp
Asafetida / Hing - 1/4 tsp
Cooking Oil - 3 tbsp

For tempering :
Cooking Oil  - 2 tsps
Mustard seeds 1 tsp
Sesame seeds 2 tsps

For Garnishing:
Grated Coconut - 2 tbsps
Fresh Coriander Leaves, chopped -  2 tbsps

Procedure:
Keep a thali or a flat plate well greased ready before proceeding to cook.
In a bowl, take the gram flour, salt, ginger-chilli paste, beaten curds and water and mix well.
The batter should be of smooth thin batter, free of lumps.
Add the sugar, asafetida and turmeric powders also at this stage.
Heat oil in a thick bottom pan and add the prepared batter.
Cook the batter, stirring continuously until well cooked.
You can know it is cooked with the batter turns a light brown tinge, glaze from the oil and will not stick to the walls of the pan.
The batter should still be in a semi liquid state, tipping more towards solid state.
Over cooking will result in a mass that will not spread evenly.
Transfer the cooked batter quickly on to the flat greased plate and with the ladle spread the batter to a thin sheet over the surface.
This has to be done very fast as the batter will thicken as it cools and become difficult to spread.
Using a knife make strips of this sheet. Roll each strip into spirals.
Place them in a separate dish.
If the batter has been cooked evenly and correctly, the strips will easily roll and not crack in the middle.
Heat another pan with oil, Splutter mustard and sesame seeds. When they crackle pour them over the rolled khandvis. Garnish with a generous sprinkling of fresh, grated coconut and chopped coriander leaves.

I could not spread the batter too thin,but I didn't face any problem in rolling them,but I have to make sure that I roll them thin for the next time.Finally the experience of making this Yummmy snack is too gud.

8 comments:

Subhie Arun said...

happy pongal..lovely kandvi!

Divya Vikram said...

Beautifully rolled up and arranged!

Priya said...

Great looking khandvis..

Akila said...

lovely dish dear... bookmarked...

Event: Dish Name Starts with E
Learning-to-cook
Regards,
Akila

aipi said...

Perfect khandvis..very neatly done!

US Masala

madhavi said...

Hello I just saw your mushroom kurma pic in eenadu vasundhara edition
http://eenadu.net/vasundhara.asp?qry=ruchulu.

Harika's Kitchen said...

looks yummy

Navneetha said...

wow kavya..looks delicous..!!!!!!!