Perfect khandvi recipe

                               PERFECT KHANDVI  [ PAN METHOD ]

INGREDIENTS

• Besan / gram flour – 1 cup
• Sour curd – 1 cup
• Water – 1 cup
• Asafoetida – generous pinch
• Salt as per taste.
• Ginger + green chilli paste – 1 tsp
• Turmeric – ¼ tsp
• Red chilli pwdr – ½ tsp
• For stuffing – freshly grated coconut + finely chopped coriander leaves
• For tempering – 2 tsp oil + ½ tsp mustard seeds + ½ tsp sesame

*** instead of adding curd and water separately ,you can use 2 cup of buttermilk .[chaas]

METHOD

Take ginger chilli paste + salt + asafoetida + curd  + chilli pwdr + turmeric + water in a thick bottom pan.

Mix well using a whisk .

Slowly add the gram flour and mix well with a whisk till no lumps are formed to a smooth batter.

Place the pan on medium heat , cook by constantly stirring.

The batter will start thickening .Cook till it thickens well and the mixture leaves the side of the pan . [don’t overcook ]

When you stir you should see the clean surface of the bottom of the pan as shown in the pic. It means the batter is done.

Immediately take the batter with the spatula and start spreading the batter thinly on the kitchen counter.[ no need to grease with oil ]

Once the whole batter is spreaded ,sprinkle  freshly grated coconut and coriander leaves.

Allow it to cool .

Cut into 1 ½ or 2 inch long strips and gently roll it tightly .

Arrange in a plate. [ if you press hard the khandvis will break ]

Heat oil in a small pan .

Add mustard seeds + sesame allow to crackle .[ don’t burn ]

Pour this mixture over the khandvi and serve with sweet and spicy green  chutney.

                           STUFFED KHANDVI [ PRESSURE COOKER METHOD ]

INGREDIENTS

• 1 cup besan
• 2 cup sour buttermilk
• 1/2 tsp ginger chilli paste
• 1/4 tsp turmeric pwdr
• Pinch of asofeatida
• Salt to taste
• For stuffing mixture of freshly grated  coconut  and finely chopped coriander leaves.
• For tempering – 2 tsp oil + 1/2 tsp mustard seeds + 1/2 tsp sesame [til]

METHOD

To the besan add buttermilk, ginger chilli paste , haldi , hing , salt & blend it well so that  no lumps remain.

Pour into bowl and pressure cook for 4 whistles.

Remove from the cooker and stir well with spoon.

Clean  kitchen platform top. [ no need to grease ]

Spread the batter evenly before it solidifies.

You have to be very quick at this step as it solidifies very fast.

After you spread it allow it to cool for sometime.

Now spread a mixture of freshly grated coconut and finely chopped coriander leaves.

Cut it into 1 1/2 inch long strips and slowly roll it.

Temper it with rai, til and curry leaves.

Serve it with green chutney / sweet tamarind chutney.

MICROWAVE METHOD –

You can also cook the batter in microwave. First microwave for 2 mins , remove stir well  and again microwave for 2 mins, remove stir well and again microwave for 2 mins [ microwave for  6 -7 minutes  by stirring it in between with a gap of 2 mins ]

VARIATION

For a change or if u are not able to spread the batter – take the batter in a chakli press with medium holes .Press the noodles and allow it to cool .continue by sprinkling little coconut + coriander leaves and tempering .

NOTE

1. You can also garnish it with finely chopped coriander &  grated coconut.
2. If the batter is not cooked well ,then you will not be able to roll it.
3. You have to be very quick while spreading ,if the batter cools you can’t spread it.
4. **** Once tried greasing the counter  but it was a failure . So don’t grease the surface while spreading.
5. Instead of kitchen platform ,you can use back side of big plates or aluminium foil .
6. You can also make plain version without stuffing coconut and coriander instead just garnish with it , once done.
7. You can do a test to check whether the batter  is cooked ,take a spoon of batter and spread it on a clean  surface , if you are able to spread it and you are able to scrape off clean  , it means the batter is clean
8. Dont over cook or you will not be able to spread.
9. You can also use whole red chilli and curry leaves for tempering.
10. If the curd is not sour then you can add few drops of lemon juice.
11. You can also cut the rolls into small pieces for kids as shown below.

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