I am a big fan of Gujarati snacks,especially khandvi and dhokla but sadly lack the expertise in making them taste as authentic..I have made khandvi once before and although the end product was not bad, the whole task of constantly stirring the batter in the kadhai till my wrist hurt ,followed by the stress of plating it so quickly left me with no desire for a repeat performance! Till I came across this variation in the method which involves no stirring :))) yes you still have to be quick with spreading the mixture on the plate..but practise will make perfect!
Ingredients
For the batter
1/2 cup heaped besan
2 tablespoons curd whisked into 150 ml water
1 teaspoon ginger-green chilli paste
1 teaspoon salt
pinch heeng
1/2 teaspoon haldi
1/2 teaspoon sugar
1 teaspoon lemon juice
For the tempering
1 tablespoon oil
1 green chilli finely chopped
1 teaspoon rai seeds
3-4 curry patta leaves, chopped
Coriander to garnish
2 tablespoons water
1. Mix all the ingredients of the batter well, removing all lumps.
2. Pour 1 cup of water in the pressure cooker and place the vessel with the batter in the cooker. Cover the lid and turn the flame on high.
3. Give 7 whistles , keeping the flame high throughout..pay attention to the counting :)) Turn off the gas
4. Keep 2 greased thalis ready (grease the back of the thali with very little oil,too much oil will not let the batter spread easily) ..I used two thalis of 10 inch diameter
5. Once the steam is released from the whistle,open the cooker and take out the vessel. Whisk the batter once again quickly with a whisk. Then drop half the batter on one thaali and spread into a very thin layer with a spatula. The layer should be as thin as possible. Repeat the process with the second thaali..speed is they key as the batter thickens very quickly!
6. When the spread batter has cooled, cut into strips with a knife and roll each strip with gentle hands.
Place all the rolls on a plate.
7. For the tempering, heat the oil. Add the rai, when the rai splutters, add the curry patta leaves and the green chilli. Fry for few seconds , turn off the gas. When this cools add the water and pour the tempering uniformly over the khandvi.
8. Serve fresh garnished with coriander leaves
For the batter
1/2 cup heaped besan
2 tablespoons curd whisked into 150 ml water
1 teaspoon ginger-green chilli paste
1 teaspoon salt
pinch heeng
1/2 teaspoon haldi
1/2 teaspoon sugar
1 teaspoon lemon juice
For the tempering
1 tablespoon oil
1 green chilli finely chopped
1 teaspoon rai seeds
3-4 curry patta leaves, chopped
Coriander to garnish
2 tablespoons water
1. Mix all the ingredients of the batter well, removing all lumps.
2. Pour 1 cup of water in the pressure cooker and place the vessel with the batter in the cooker. Cover the lid and turn the flame on high.
3. Give 7 whistles , keeping the flame high throughout..pay attention to the counting :)) Turn off the gas
4. Keep 2 greased thalis ready (grease the back of the thali with very little oil,too much oil will not let the batter spread easily) ..I used two thalis of 10 inch diameter
5. Once the steam is released from the whistle,open the cooker and take out the vessel. Whisk the batter once again quickly with a whisk. Then drop half the batter on one thaali and spread into a very thin layer with a spatula. The layer should be as thin as possible. Repeat the process with the second thaali..speed is they key as the batter thickens very quickly!
6. When the spread batter has cooled, cut into strips with a knife and roll each strip with gentle hands.
Place all the rolls on a plate.
7. For the tempering, heat the oil. Add the rai, when the rai splutters, add the curry patta leaves and the green chilli. Fry for few seconds , turn off the gas. When this cools add the water and pour the tempering uniformly over the khandvi.
8. Serve fresh garnished with coriander leaves
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