Khandvi ~ A tempting Snack from Gujarat! for ICC

Tried and tasted by Nivedita

Hi All,

I am angry with  Srivalli because of the recipe for this month's Indian Cooking Challenge. 

Just kidding, actually I am thankful to her for making me try Khandvi ! again and test my patience and cooking passion. I The recipe I followed is the first one from  Lataji'.

It was 4th time before I tried in the past and all the 3 times it was a super failure. But this time I did it, I took the challenge and was succeeded half. My only mistake was I spread it thick.

But when I saw Lataji's photo, I felt my spread was also good.

The taste was too good to enjoy as an evening snack, or morning breakfast.

Ingredients: are very simple, easily available at home, and very fast snack for unexpected guests. Just be careful when you are spreading the batter.

Gramflour - 1/3 cup

Curds or yogurt - 1/3 cup

Water -  1 cup

Hing a pinch

Turmeric powder - 1/2 tsp

Salt to taste

Ginger and green chilli paste - 1 tsp or more(if you like it spicy)

Sugar - 1 tsp

For tempering :
Oil- 1 tsp
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp

For garnishing:
Fresh coconut - 2 tbsp(grated)
Fresh Coriander - 1 tbsp, cleaned, washed and chopped
Keep the greased thali ready.

Method:

• Mix gramflour, curds, water, salt and ginger chilly paste in a big bowl.
• Mix well and remove lumps. I used bare fingers to remove the lumps.
• Add hing, turmeric powder and sugar and mix well again.

• Take a thick bottomed kadai, make it hot.
• Add the batter, keep on stirring continuously. Cook it till the raw smell goes and it gets cooked. You can see the color change and it starts shining. I kept on stirring for almost 15 minutes and my hands started paining :-) But do not stop.
• Immediately transfer the batter on the greased thali and spread it thin and evenly.
• Cut into thin strips. Wait till cool.

• Roll each strip into small rolls and keep in a serving plate.
• Heat oil in a small vessel. Add mustard seeds and when they splutter add sesame seeds. 
• Remove form the heat.
• Allow it to cool.
• Spread it on the ready Khandvis.
• Garnish with fresh coconut and coriander.

I enjoyed it making and going to try it again very soon.

Keep Smiling,