HOMEMADE KHANDVI

August 05, 2020

HOMEMADE KHANDVI

My 2nd blog,

On 7th May, as soon as I got up in morning, I craved for some tasty breakfast. Lots of time, we either have South Indian, Maharashtrian or simply Bread butter/ Bread omelet as breakfast.

On that day, I prepared something which is not very common, but still you can prepare at your home within few minutes and with very few ingredients.

And that is my favorite,

KHANDVI

What is Khandvi?

Khandvi is also known as Patuli, Dahivadi or Suralichi Vadi. This is popular dish in Gujarat. It often seasoned with grated coconut, coriander and served with garlic chutney.

INGREDIENTS:

For Making Khandvi

Gram flour (Besan): 250 gm

Ginger chili paste: 1 tbsp

Turmeric: 1/2 tsp

Salt: to taste

Curd: 125 gm

Grated Coconut: 4 tbsp

Coriander leaves: 4 tbsp

For Tempering

Oil: 3 tsp

Mustard Seed: 1 tsp

Curry leaves: 4 - 5 leaves

Asafetida (Hing): 1 tsp

Procedure

Step 1: Making Batter

In vessel take sieved Besan, make sure no lump formation. Add ginger chili paste to flavor then add 1/2 tsp of turmeric to gives yellow color, add salt to taste and mix well. Furthermore, add curd and water and mix well with a whisk forming a smooth flowing consistency, add water if required also avoiding lump formation.

Now place that vessel into cooker, make sure to keep enough water in cooker at the bottom. Pressure cook 3 whistles on medium flame. Once the pressure releases, immediately open the lid of cooker.

Take the vessel out from the cooker and dough mix well with the spatula. Combining everything together and Khandvi dough is ready without any lumps.

Step 2: Preparing Khandvi Base.

Take the spatula of that Besan paste and spread immediately over the plate. do not grease the plate with oil as it will be difficult to spread. spread as soon as possible on the plate, allow it cool for 10 mins.

Step 3: Rolling and Garnishing

That spread portion need to cut 2-inch size, then put grated coconut and chop coriander put on the Khandvi. roll tight but make sure stuffing is well intact. For tempering in a pan heat oil add mustard seeds, dried red chili, Curry leaves and Hing.

Roll Khandvi place on the serving plate and pour tempering over the Khandvi. Garnish with grated coconut and chop coriander.