DELICATE KHANDAVI (GUJARATHI SNACK)
DEAR FRIENDS,
KHANDAVI-HOW ABOUT THIS? HAVE YOU COME ACROSS OR TASTED IT ANYWHERE? LET ME INTRODUCE YOU. IT LOOKS LIKE TINY ROLLED LOGS, A VERY ATTRACTIVE FORM.
khandavi is a mouth-melting, gram flour roll. which has a mild taste of green chili and ginger, along with the slight sourness of curds and salt. This Snack is very light to have with Evening Tea.
KHANDAVI is originally from Gujarat and GUJRATHIS ARE EXPERTS IN MAKING DISHES FROM GRAM FLOUR.
Gram flour is a source of protein and hence is good for all ages. Moreover, the oil used in this snack is very less and so, holds good in dieting too.
Besan or gram flour is a good source of fiber, magnesium, and copper.
It is low in saturated Fats and very low in cholesterol and Sodium.
Let us first see the ingredients for making KHANDAVI.
INGREDIENTS FOR MAKING KHANDAVI
Table of Contents
- Gram flour-1/2 cup
- Curds or yogurt-1/2 cup
- Water-1 cup
- Salt-1/2 teaspoon
- Turmeric-1/4 teaspoon
- Green chilies-2
- Ginger-1 inch grated
- Asafoetida (hing)-small pinch.
MAKING OF THIS DISH CONSISTS OF FIVE PROCEDURES:
1) PREPARATION OF THE BATTER for KHANDAVI:
- Take Gram Flour (fresh) and sieve and keep aside.
- Take Green chilies and crush them with Ginger to a paste.
- Now in a mixing bowl put water.
- Add Salt, Curds, and Hing dissolved in water and Chilly Garlic paste to the bowl with water and stir to mix nicely.
- Add sieved Gram flour to that and combine all of them to a smooth watery paste.
- Strain through a sieve the whole mixture and remove the leftover residues.
- Now the mixture is ready for cooking.
2) COOKING THE BATTER:
- Take a thick-bottomed pan.
- Pour the mix into the pan. ( the batter you had made)
- Switch on the flame and keep the pan over it to cook.
- keep the flame low, throughout the cooking process.
- You have to cook the batter, stirring all the time continuously, otherwise, it may stick to the bottom and burn,
- It should come to the consistency of custard.
- Takes about 8-10 mts.
- Test on the backside of a steel plate, spreading with a knife.
NOTE: COOL A BIT AND TRY TO REMOVE IT, IF IT COMES OUT EASILY, THE COOKING IS COMPLETE OTHERWISE YOU HAVE TO COOK A LITTLE MORE. ON THE OTHER HAND, IF THE COOKING IS OVER IT MAY NOT BE EASY TO SPREAD AS A THIN LAYER.
3) MAKING A LAYER (SPREADING) ON A SURFACE AND CUTTING:
- Keep one or two plates ready with their backside on top.(reverse the thali)
- No need to smear oil or ghee.
- Pour the mixture, when it is still hot, and with a knife or spatula try to spread it evenly and as thin as possible.
- As it cools in a minute, you can mark it at a distance of 3-4 inches strips and further as needed using a knife.
- Now sprinkle some coconut gratings, Chopped coriander leaves, and roasted Sesame ( til) seeds on it.
- Start rolling it like a log.
- Stag on one over the other.
4) GARNISHING
Before serving you need to garnish.
INGREDIENTS :
- Oil-2 teaspoons
- Mustard-1/2 teaspoon
- Sesame (Till) seeds-1 teaspoon
- Curry leaves-few
- Freshly grated coconut -1/4 cup
- Freshly chopped coriander leaves-a handful
METHOD:
- Take a small fry pan.
- Add oil to it and keep on a low flame.
- When the oil gets heated, add mustard seeds, when it crackles add curry leaves.
- Put off the flame and add Sesame ( til) seeds.
5) SERVING:
- Take a serving dish suitable to serve and stag the KHANDAVI.
- Now sprinkle the chopped coriander leaves and coconut scrapping.
- Put the garnish, you just made.
you can have it with mint chutney and tamarind chutney which we made in the previous post.
A VERY SOFT, MOUTH-MELTING, HEALTHY, DELICIOUS, ATTRACTIVE, AND APPEALING
A BUNDLE OF SNACKS IS READY TO RELISH.
WOULD YOU LIKE TO TRY IT?
Looks interesting, Waiting to try 👍