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Main Ingredients | Gram flour, Yogurt |
Cuisine | Gujarati |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Difficult |
Others | Veg |
Ingredients list for Khandvi
- 1 1/4 cups Gram flour
- 1 cup Yogurt
- 1 inch Ginger
- 2 Green chillies
- 4 tablespoons Oil
- to taste Salt
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- a pinch Asafoetida
- 1 teaspoon Mustard seeds
- 2 teaspoons Coconut scraped
- a few sprigs Fresh coriander leaves chopped
Method
- Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water.
- Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.
- Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready.
- Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot.
- When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds.
- When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.
Nutrition Info
Calories | 1232 |
Carbohydrates | 85.8 |
Protein | 35.3 |
Fat | 83.2 |
Other Fiber | 21.2gm |
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