Friday, June 18, 2010

Khandvi (khamani)


Now who doesn't like this Gujrati delicacy. I always knew this as khamani. Again i always thought it is very diificult to make this. But its not that difficult rather the process is easy. The only thing that make a difference is to what consistency one cooks it

Ingredients
1/2 cup besan
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp oil

for seasoning
2 tbsp oil
1/2 tbsp mustard seeds
1 tbsp coconut scrapped (optional)
1 tbsp coriander finely chopped
2 pinches asafoetida (hing)
2 green chillies finely chopped
1 stalk curry leaves

Preparation

1. Mix water, flour, salt & turmeric to form a batter
2. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid forming any lumps
3. Cook till the mixture does not taste raw stirring continuously. When done (about 7-8 min) pour a laddleful in a large plate
4. Spread as thin as possible with the back of a flat spoon. Use circular outward movements as for dosas
5. When cool cut into 2" wide strips. Carefully roll each strip. Repeat for all plates
6. Place in a serving dish.
7. For seasoning sprinkle coconut and koriander all over the khandvi rolls.
8. heat oil in a small pan. Add mustard seeds, asafoteida, curry leaves and chillies and immediately pour over khandvi rolls.

Wow I already feel like making it again!! I was so happy when I made them that in all the excitement, I forgot to take a snap of them.

P.S. Photo added later after I made it recently :)

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