Mention of khandvi conjures up the image of delectable melt in mouth savory experience but also of one considered tricky to master.
Thanks to one of my dear friend who standardized this recipe so well that since then I have been making it often without glitches. Sharing here the same recipe here on request of many :).
Ingredients:
1 Cup Besan (Gram Flour)
1.25 Cup yogurt (People in bangalore please use Milky Mist brand for perfect consistency)
1 Cup Water
Salt
Sugar
Turmeric
Chilli Powder
Asafoetida
Mustard seed
Sesame Seeds
Oil
Method:
Mix Besan, Yogurt and water well . Remove lumps if any. Add Salt , sugar, turmeric, red chilli powder, asafoetida as per taste.
Place this mix in a pot. Steam cook this pot in pressure cooker. After 3 whistles lower the flame and keep cooking for 15 minutes. Switch off and wait for the pressure to drop.
Meanwhile , prepare the tadka. Take about 3 teaspoon oil, add mustard seeds, once they begin to crackle switch off the gas and add sesame seeds.
Take out the besan mix and mix well for about minute or two with ladle.
On a clean kitchen counter start applying ot with flat ladle in thin layer. Once all the mix has been applied start cutting with knife in 1.5 inch wide strips. Apply some tadka on top and spread it all around. Now start rolling the strips .
Garnish with remaining tadka, grated coconut and coriander on top.
Enjoy!
