Khandvi

Today,  I tried to make Khandvi. It is a Gujarati dish. My inspiration was Sanjeev Kapoor. I saw him make this dish on Master Chef India on Wednesday 20^th March. It was an interesting thing to make. A delicious dish made with very few ingredients. But it is the technique which needs to be proper as it is a very delicate roll of besan mixture.

Don't these look tempting?

I made these years ago quite successfully. Then my second attempt wasn't that good. So I haven't tried this again for all these years. Hence, yesterday when it was shown in Master Chef, I thought to try it once again. And it came out pretty good. 

Here's the recipe:

For Khandvi:

1 small bowl of besan (gram flour)

½ small bowl of curd

Salt to taste

1 pinch turmeric powder

1 small bowl of water

1 tbsp oil

For garnishing:

1 tbsp oil

1tsp mustard seeds

2 green chillies (slit)

Coriander leaves

Grated coconut

Method:

1. Mix besan, curd, salt, turmeric powder, 1 tbsp oil and water in a bowl. Ensure that no lumps are formed. Put in a non-stick pan and cook on a slow flame. Stir continuously till it becomes thick. May take about 5-7 mins.
2.  Grease a steel plate or an aluminium plate on the reverse side. Spread the batter evenly on the plate. It should not be very thick. And it should be done very quickly because the batter begins to set once it cools down.
3. Now horizontally cut strips and roll it. Do it very delicately, otherwise khandvi may break.
4. For the tempering, heat 1 tbsp of oil and add the mustard seeds. Add green chillies to it. Put this on the khandvi.
5. Garnish with coriander leaves and grated coconut and it is ready to serve.