Khandvi

I've for quite sometime a frequent visitor to my aunt's blog, Mitho Limdo(Meaning Curry leaves in Gujrati). She has some yum Gujarati recipes which I like. I wanted to try few of them since a long time. I made Khandvi to begin with. I've never tasted this dish. But have heard about it through blogs & TV. As I was reading through her description of making Khandvi, I thought its better to try when I'm alone for a late morning snack when AmArz away. :) Because I'm a slow cook & can't make this for breakfast. It would go well as a Tea time snack, but wanted to give it a try before experimenting on him.

Ingredients: -
1 cup besan (Sieve to remove any lumps)

1 cup water + 2 cups sour buttermilk or 1 ½ cups sour yoghurt + 1 ½ cups water (I neither had buttermilk nor sour yoghurt. So used 1 ½ cups of yoghurt + 1 tsp concentrated lime juice)

¼ tsp turmeric

¼ tsp red chili powder

1 tsp green chili & ginger paste

2 tsp mustard seeds

1 tsp sesame seeds

Pinch of asafoetida

2 tsp fresh coconut gratings

Finely chopped coriander leaves

Oil

Salt

Method: -

1. Grease the bottoms of 2 -3 big steel plates with enough oil before beginning the procedure to make Khandvi batter.

2. In a mixing bowl combine besan with yoghurt, water, turmeric, red chili powder, green chili & ginger paste & blend well. Make sure there are no lumps formed. Use a hand blender or a balloon whisk / beater. The batter has to be watery like the dosa batter.

3. Heat a non-stick pan on low flame & add 1 tbsp of oil.

4. To this add the batter & cook it on medium flame by stirring continuously. Aunt says it should take around 10 minutes. I tasted a tsp of batter to check if the raw taste of besan had gone. Remove from flame. The batter’s consistency should be more or less the same as before.

5. Pour ladleful of batter on the steel plate surface & spread the batter in circular motion like making a dosa. For pictures of this step please visit “My comfort food network”

6. Let the batter cool down completely.

7. Cut out strips of about 1” to 2’’. Roll the strips & arrange them on a plate to pour the seasoning.

8. Prepare the seasoning by heating 2 tsp of oil in a pan. Add asafoetida & mustard seeds. When the seeds splutter, add sesame seeds & wait till they turn slightly brown.

9. Remove from flame & pour the seasoning on the arranged Khandvis.

10. Before serving, sprinkle red chili flakes, fresh coconut gratings or dry coconut powder & coriander leaves.