Khandvi Video by Tarla Dalal

Khandvi Video by Tarla Dalal

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If somebody asks you to make Khandvi, they are probably testing your cooking skills! This delectable Gujarati snack, made of a besan and curd batter, is one of the tastiest foods you can sink your teeth into. Appearing like tightly-rolled up sheets, neatly cut and tempered attractively, the visual appeal is so strong you just cannot pass the plate by without picking one. However, this delicacy also needs a bit of practice to master. This recipe will help you all the way through, making sure you get it right.

  

Recipe Description for Khandvi ( Besan Gujarati Khandvi)

Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

Method
  1. Grease 3 thalis (10” diameter each) lightly with oil on both the sides and keep aside.
  2. Combine the curds and 1½ cups of water in a deep bowl, mix well and keep aside.
  3. Combine the besan, curds-water mixture, asafoetida, lemon juice, turmeric powder, ginger-green chilli paste and salt in a deep non-stick pan and mix well using a whisk till no lumps remain to make a smooth mixture.
  4. Switch on the flame and cook on a slow flame for 9 minutes, while stirring continuously or till it thickens.
  5. Spread a spoonful of the batter on a greased thali, wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and then check once more if it gets rolled perfectly.
  6. While it is still hot, pour little portions of the mixture on the insides of 3 greased thalis and spread the mixture in a circular motion into a thin layer using a vati.
  7. Turn all the 3 thalis and spread the remaining mixture on their back sides as in step 6.
  8. Allow them to cool for 5 to 10 minutes and roll them up tightly.
  9. Cut each roll into 6 equal pieces and keep aside.
  10. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
  11. When the seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for a few seconds.
  12. Pour the tempering over the khandvis.
  13. Garnish with coconut and coriander and serve.

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