For the fourth day of party specials I decided to prepare Gujrathi Khandvi. I have already made it once and I made it again for the South Vs North Challenge, brain child of Divya Pramil of You Too Can Cook. There are two groups- The Southern and the Northern. Every month a southern team member will challenge the northern team with a recipe from south whereas the northern team member will challenge the southern team with a speciality of North. I have been taking part in these challenges since January. For this month Hetal of Gujarati Zaika– the host of southern team challenge, asked the southern team to create the famous Gujrathi Farsan- Khandvi. Farsan is the collective word used for snacks. The preparation of khandvi is a little tricky. If you don’t remove the besan mixture from flame at the correct moment you will end up with thick and cracky rolls. But when removed at the correct time, you will get nice thin silky smooth rolls which are so cute to look at. If you are new to khandvi, I suggest you start with 1/4 cup of besan. Because once the besan mixture is removed from flame, it needs to be spread on the back of a plate immediately. If the portion is huge then you end up with dried out mixture. I learnt it the hard way..
Sour Curd-1/2 cup
Water-1 1/2 cups
Turmeric Powder-1/2 tsp
Sesame Seeds-1 tsp
Mustard Seeds-1 tsp
Curry Leaves-a sprig
Green Chilly-1 (Finely Chopped)
Grated Coconut-2-3 tbs
Coriander Leaves-2-3 tbs
1. Mix besan, salt, sugar, curd, turmeric powder and water to make a thin lump free batter.
2. Pass it through a sieve to a heavy bottomed pan or a non stick pan.
3. Heat the mixture.
4. It may seem to be lumpy at first but once it starts cooking the mixture will become smooth. Keep on stirring.
5. Take a teaspoon of the mixture and spread it on a plate. Try rolling it. If you can roll it, then the mixture is of correct consistency. If not it need to be cooked a little more.
6. Have plates ready. When the mixture has reached the consistency, take a little on the backside of a pplate and spread it with a spatula to a thin film. This has to be done very fast. Finish off all the dough. You can also spread it on marble counter. I used nearly 7 plates for 1 cup of besan.
7. After 5 minutes, cut the applied mixture into 1″ wide strips.
8. Roll each strip into a tight roll. Place the rolls on a plate.
9. Heat oil and add the tempering ingredients. When they crackle, pour it evenly on the prepared rolls.
10. Garnish with coriander leaves and coconut.
11. Serve and enjoy..
Take all the ingredients in a bowl.
Mix to form a lump free batter.
Strain the batter through a sieve.
Cook the batter until it thickens.
Apply a teaspoon of the mixture on a plate.
Try rolling it. If you can roll, then the mixture is of correct consistency.
Take a small amount of the mixture on the back side of a plate.
Spread it to a thin disc on the plate with a spatula.
Cut into 1″ wide stripes.
Roll each stripe into a tight roll.
Arrange on a serving plate.
Add tempering and garnishes.
Isn’t it cool???