Friday, 10 August 2012

Khandvi

Khandvi

Ingredients
Gram flour                               3/4     cup
Butter milk                               1.50  cups
Turmeric powder                     1/4    tbsp
Mustard seed                           1      tbsp
Sesame seed                            1      tbsp
Curry leaves                            10    leaves
Vegetable oil                            1/2  cup
Grated coconut                         2    tbsp
Coriander green                        1    tbsp(chopped)
Chili red whole(dry)                  2
Chili green                                2
Preparation
  • Sieve the flour with butter milk,turmeric and salt to make a smooth batter of flowing consistency.
  • Transfer the batter into a thick bottom pan and heat on a flame, stirring constantly so teat lumps do not form.Keep stirring till batter become thick.Taste the batter  to see if the batter is cooked.
  • Grease the reverse side of the3 or 4 thalis and spread the mixture as thinly as possible with the back of ladle on the greased surface while the batter is still hot.
  • Roll up like swiss roll.Cut 25 mm pieces out of each big roll to get bite sized khandvis.
  • Place these on a serving dish.
  • To prepare  the tempering,heat the oil and add the mustard seed and stir until they start to crackle, add broken red chilies and stir for few seconds.
  • Add sesame seed,curry laeves,green chilies , sir for 10 seconds and pour over khandvis.
  • Serve with garnishing of coriander and coconut
Nutritional Value : 
  • Energy : 330 Kcal
  • Protein : 4.1 gm
Key word : Khandvi

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