Ingredients with Measurements:
- 1 cup besan (gram flour)
- 1 cup buttermilk
- 1 cup water
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp lemon juice
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 1/4 tsp asafoetida
- 1/4 cup grated coconut
- 2 tbsp chopped coriander leaves
Special equipment needed:
- Non-stick pan
- Spatula
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine besan, buttermilk, water, ginger paste, green chili paste, salt, sugar, and lemon juice. Mix well to form a smooth batter.
2. Heat a non-stick pan over medium heat. Add the batter to the pan and stir continuously with a spatula to prevent lumps.
3. Cook the batter for 8-10 minutes or until it thickens and leaves the sides of the pan.
4. Turn off the heat and let the batter cool for a few minutes.
5. Once the batter has cooled, spread it thinly on a greased surface using a spatula.
6. Cut the spread batter into thin strips using a knife.
7. Roll each strip tightly and place it on a serving plate.
8. In a small pan, heat oil over medium heat. Add mustard seeds, sesame seeds, and asafoetida. Let them splutter.
9. Pour the tempering over the rolled khandvi.
10. Garnish with grated coconut and chopped coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150 per serving
- Fat: 7g
- Carbohydrates: 18g
- Protein: 5g
Substitutions for ingredients:
- Besan can be substituted with chickpea flour.
- Buttermilk can be substituted with yogurt mixed with water.
Variations:
- Khandvi can be made with different fillings such as paneer, vegetables, or cheese.
- Khandvi can be served with different chutneys such as mint chutney or tamarind chutney.
Tips and tricks:
- Stir the batter continuously while cooking to prevent lumps.
- Spread the batter thinly to make it easier to roll.
- Let the batter cool before rolling to avoid burning your hands.
Storage instructions:
- Khandvi can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Khandvi can be reheated in the microwave or on a non-stick pan over low heat.
Presentation ideas:
- Serve khandvi on a platter garnished with grated coconut and chopped coriander leaves.
Garnishes:
- Grated coconut and chopped coriander leaves.
Pairings:
- Khandvi can be served with chai or as an appetizer before a meal.
Suggested side dishes:
- Khandvi can be served with different chutneys such as mint chutney or tamarind chutney.
Troubleshooting advice:
- If the batter is too thick, add more water or buttermilk to thin it out.
- If the batter is too thin, add more besan to thicken it.
Food safety advice:
- Make sure to cook the batter thoroughly to avoid any foodborne illnesses.
Food history:
- Khandvi is a popular Gujarati snack made with besan and buttermilk.
Flavor profiles:
- Khandvi has a tangy and spicy flavor with a soft and chewy texture.
Serving suggestions:
- Serve khandvi on a platter garnished with grated coconut and chopped coriander leaves.
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Region: Indian