Everyone in India is familiar with the Gujarati Khaman-Dhokla. Khandvi is equally popular in Gujarat and Maharashtra but has somehow managed to have a slightly elevated status. I think this is because there is that suspense involved in getting the mixture to the right consistency before spreading it and each strip of has to be individually and carefully rolled
You can eat it as it is or can stuff it with a mixture of your choice.
It is usually prepared during occasions and festivals. We have given below the long list of ingredients required to make Khad.
Try out preparing yourself at home. Arrange the ingredients and follow the cooking method
Ingredients:
½ cup: Chick-pea flour
½ cup: Sour yogurt
½ tsp: Ginger paste
½ tsp: Green chilli paste
½ tsp: Chilli powder
1/8 tsp: Asafoetida
1/8 tsp: Turmeric
½ tsp: Mustard seeds
2 Sabut lal mirch
2 tsp: Oil
1 tsp: Salt or to taste
1 ½ cup: Water
For Garnish
- 1.5 table spoon dry coconut powder (optional)
- 2 table spoons finely chopped cilantro/hara dhaniya/leela dhana
Method:
- Mix besan, ginger, green chilli, red pepper, salt, heeng and turmeric into a smooth paste with some water till no lumps are left. Add the rest of the water and mix well.
- Bring to a boil, stirring all the time (to avoid scorching).
- Keep cooking and stirring till you reach a paste like consistency. Spread a tsp of the batter on to an ungreased surface and cool, it should come off clean.
- With a rubber spatula spread onto an ungreased surface, as thin as possible and leave to cool.
- Heat oil and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and spread over the layer. Pick up the lal mirch and keep aside.
- Cut layer into strips and roll each strip like a scroll, firmly.
- Arrange on to a serving dish and garnish with coriander, coconut and peppers and serve.
Video:
0 comments:
Post a Comment