Monday, 17 September 2012

Khandvi



1 cup besan; 2 cups water
½ cup sour curd
3 green chillies
A small piece of ginger
¼ tsp turmeric; salt to taste
2tblsp oil for batter
2 tblsps oil; ¼ tsp mustard seeds
A pinch of asafetida
2 tblsps coriander leaves (chopped)
2 tblsps fresh coconut (grated)

Mix well the besan, water and curd. Next, add the green chillies, ginger, turmeric and salt and mix thoroughly. Make sure the consistency is very smooth. Steam the mixture in a pressure cooker, with the lid screwed on tight; no water should escape into the cooker. Remove from fire after 20 minutes.

On opening, spread the dough immediately on an oiled surface. After 15 minutes, cut the dough into long strips. Roll each strip and place on a serving dish.

Heat 2 tbsp oil.Add mustard seeds, and when they begin to crackle, add the asafetida. Sprinkle this vaghar over the khandvi and garnish with coriander leaves and coconut.


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