Tuesday, September 06, 2011

Khandvi Recipe

Khandvi is associated with Gujarat because it is the famous breakfast snack over there, but now it is savored throughout the India. It is available on sweet shops and people prefer to buy it instead of making it at homes. It is very easy to prepare khandvi at home however it demands good culinary skills.

Khandvi has 171 calories with 3grams Saturated Fat, 1gram Sugar, 17 gram Carbohydrates, 801mg Sodium, 0gram Trans Fat, 7gram Protein ,171gram Dietary Fiber, 81gram Total Fat, 801mg Sodium and 2mg Cholesterol. It has also 70% of Iron, 8% of Vitamin, 7% of Calcium and 10% of Vitamin C.

  • Besan [third part of cup]
  • Turmeric powder [quarter teaspoon]
  • Salt [according to taste]
  • Green chilli and garlic paste [2 teaspoon]
  • Asafoetide [a pinch of it]
Garnishing Ingredients
  • Diced coriander [2 tablespoon]
  • Shredded coconut [2 tablespoons]
Tempering Ingredients
  • Kashmiri red chillies [4 dry]
  • Seasame seeds [1 teaspoon]
  • Asafoetida [half teaspoon]
  • Oil [2 tablespoon]
  • Curry leaves [4-5]
  • Mustard seeds [1 teaspoon]
How to prepare delicious Khandvi
  • Fuse together asafoetida, salt, curds, turmeric powder, ginger-green chilli paste, gram flour with water and make a soft paste.
  • Sift this smooth paste into non-stick pan, slow down the flame and keep on stirring.
  • Cook it till 10 minutes to get the thick form of it.
  • Take 2-3 plates, grease their opposite sides and spread lukewarm batter over the greased area of plates. If you want to increase the number of khandvi rolls, you should spread a thin layer of batter on each plate.
  • Spread the batter on all the plates then go back towards the very first plate and start rolling the batter like a Swiss roll. Make the roll of all the plate's batter, cut them in small pieces and put them in serving dish.
Tempering Add sesame seeds, curry leaves, mustard seeds, asafetida and mustard seeds in the heated oil for 30-35 seconds. Pour it on these rolls and garnish with coconut and coriander. Things to remember
  • Khandvi rolls demand extraordinary attention and skill so you should not be engaged in some other activity while making this dish.
  • If you have very fresh curds, add the quarter teaspoon crystals of citric acid in the mixture.
  • To make a best batter, whisk gram flour and yogurt with salt, ginger paste, turmeric and water. You can also add green chilies if you like more spicy food. Whisker makes a harmonious batter by mixing all the ingredients well. Do remember that batter must not be too smooth or too hard.
  • Pour the batter on the greased area when it is hot. You should not lift up the spread batter immediately rather wait till it cools down.
  • Do not cut these rolls more than one inch so that the each cut piece could become the single morsel of eater.
  • You can also add few drops of lemon juice if you like sourer taste.
  • Khandvis can be relished with cheese so smear cheese before cutting it into small pieces.

1 comment:

thebuddinggourmet said...

very nice recipes. thanks for sharing.