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02-17-2011, 10:42 AM
Khandvi
Ingredients:
1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil
For seasoning:
2 tsp. oil
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
Method:
1.Mix water, flour, salt and turmeric to form a batter.
2.Heat oil in a heavy pan, add batter.
3.Stir vigorously and evenly to avoid lump formation.
4.Cook till the mixture does not taste raw, stirring continuously.
5.When done (about 7-8 minutes), pour a ladleful in a large plate.
6.Spread as thin as possible with the back of a large flat spoon.
7.Use circular outward movements as for dosas.
8. When cool, cut into 2" wide strips.
9. Carefully roll each strip, repeat for all plates.
10. Place in a serving dish.
For seasoning:
1.Sprinkle coconut and coriander all over khandvi rolls.
2.Heat oil in a small pan.
3.Add cumin, asafoetida, curry leaves and chillies.
4.At last at sesame seeds and immediately pour over rolls.
5.Serve as is or with garlic chutney.
Making time: 30 minutes
Makes: 15-18 rolls
http://farm4.static.flickr.com/3173/2825933223_b9cebab4b7_o.jpg
http://bp1.blogger.com/_KUb4V_BPNao/SBvoqXO_2UI/AAAAAAAAGgE/4NnCJXVRCO4/s400/kothimber%2Bvadi%2Band%2Bkhandvi.png
http://www.hinduonnet.com/thehindu/mp/2003/04/09/images/2003040900220401.jpg
http://www.14gaam.com/Image/khandvi.jpg
Ingredients:
1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil
For seasoning:
2 tsp. oil
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
Method:
1.Mix water, flour, salt and turmeric to form a batter.
2.Heat oil in a heavy pan, add batter.
3.Stir vigorously and evenly to avoid lump formation.
4.Cook till the mixture does not taste raw, stirring continuously.
5.When done (about 7-8 minutes), pour a ladleful in a large plate.
6.Spread as thin as possible with the back of a large flat spoon.
7.Use circular outward movements as for dosas.
8. When cool, cut into 2" wide strips.
9. Carefully roll each strip, repeat for all plates.
10. Place in a serving dish.
For seasoning:
1.Sprinkle coconut and coriander all over khandvi rolls.
2.Heat oil in a small pan.
3.Add cumin, asafoetida, curry leaves and chillies.
4.At last at sesame seeds and immediately pour over rolls.
5.Serve as is or with garlic chutney.
Making time: 30 minutes
Makes: 15-18 rolls
http://farm4.static.flickr.com/3173/2825933223_b9cebab4b7_o.jpg
http://bp1.blogger.com/_KUb4V_BPNao/SBvoqXO_2UI/AAAAAAAAGgE/4NnCJXVRCO4/s400/kothimber%2Bvadi%2Band%2Bkhandvi.png
http://www.hinduonnet.com/thehindu/mp/2003/04/09/images/2003040900220401.jpg
http://www.14gaam.com/Image/khandvi.jpg