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Thursday, December 29, 2011

Khandvi - Gujarati Snack

For quite sometime I have been thinking of trying Gujarati snacks Dhokla and Khandvi. Here I present you with the very popular and traditional snack, Khandvi. Tasty and takes very less time to make.

Gram flour (besan) - ½ cup
Green chilly - 2
Ginger - ½ inch
Turmeric - ½ tsp
Curd - ½ cup
Water - 1 ½ cup
Salt to taste

For the tempering:
Asafoetida - a pinch
Curry leaves - 1 stalk
Mustard seeds - ½ tsp
Oil - 1 tbsp
Coriander leaves - ¼ cup
Grated coconut - ¼ cup

Thoroughly blend curd and water together with a whisk. To this add turmeric and salt. Grind ginger and chilly into a nice paste. In a bowl take gram flour add the the curd-water-turmeric mixture and ginger-chilly paste.
Grease back of Mix thoroughly, use a whisk if you would like, make sure there are no lumps formed. Heat a pan, pour the mixture into it, cook on a medium flame. Keep stirring continuously. While it cooks, lightly grease back of 2-3 plates with oil. When the gram flour thickens (still creamy, make sure its not hard, say about 7 mins of cooking).
Quickly with the help of a flat spoon, spread the hot mixture on the greased plates, covering the entire back, make the layer as thin as possible (back of the plate should not be visible). Spread rest of the plates as well before the mixture cools. Let the layer cool down for some time.
With the help of a knife cut the layer length wise in strips of around 1 inch width. Gently lift one edge of the the cut strip with the knife and then roll the entire strip to form a 1 inch wide cylinder (refer the photograph above).
For tempering, heat oil, splutter mustard seeds, add asafoetida, curry leaves. Arrange the khandvi on a plate, pour the tempered oil over the khandvi. Garnish with grated coconut and coriander leaves.


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