Friday, July 29, 2011

Khandvi

Whenever I go to Mansukh or Saravana Bhavan I order this dish.I used to think its a complicated recipe.Not at all.Here it goes....



Ingredients:
Batter
  • Besan Flour -1 cup
  • Fresh or Sour Curd - 1 cup
  • Water - 1 cup
  • Turmeric - a pinch
  • Salt - less than 1 teaspoon
  • Hing - a pinch
Seasoning
  • Oil- 1 teaspoon
  • Mustard - 1 teaspoon
  • Hing - little
  • Green Chillies - 2 (finely chopped). Add more if you are using sour curd
Garnish
  • Coconut Scrapings - 1 teaspoon
  • Chopped Coriander leaves
Method

1. Mix besan flour with curd without any lumps and pour water into it and stir it.Now add turmeric,salt and hing to the mixture and blend well.It should be uniform (no lumps)


2. Steam the above batter for 10 minutes in a pressure cooker (should not add weight)


3. Now pour the steamed batter in a kadai (do not add oil) and heat it in a low flame for around 10 minutes


4. The batter should not stick to the sides of the wall.This is the consistency (padham).Alternatively pour little batter over a flat surface and check whether you are able to roll it like a mat


5. Spread the batter on a flat surface using dosa laddle (which is flat) and allow it to cool.Now cut it into 1 or 11/2 inches strips


6. Now roll each and every strip into mat



7. In a separate kadai heat oil and season with mustard, hing and green chillies and spread over "Khadvi Rolls".Finally garnish with coconut and coriander leaves.Serve it with mint sauce