Ingredients with Measurements:
- 1 cup besan (gram flour)
- 1 cup sour yogurt
- 1 cup water
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp turmeric powder
- 1 tsp salt
- 1 cup grated coconut
- 2 tbsp chopped coriander leaves
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 5-6 curry leaves
Special equipment needed:
- Non-stick pan
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine besan, sour yogurt, water, ginger paste, green chili paste, turmeric powder, and salt. Whisk until smooth.
2. Heat a non-stick pan over medium heat. Add the besan mixture and cook for 5-7 minutes, stirring continuously, until the mixture thickens and starts to leave the sides of the pan.
3. Spread the cooked mixture on a greased surface and let it cool for 5 minutes.
4. Cut the cooled mixture into thin strips and roll them tightly.
5. In a separate pan, heat oil over medium heat. Add mustard seeds, sesame seeds, and curry leaves. Let them splutter.
6. Add grated coconut and sauté for 1-2 minutes until lightly toasted.
7. Pour the coconut mixture over the rolled khandvi strips.
8. Garnish with chopped coriander leaves.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180 per serving
- Fat: 10g
- Carbohydrates: 18g
- Protein: 6g
Substitutions for ingredients:
- Sour yogurt can be substituted with regular yogurt or buttermilk.
- Mustard seeds can be substituted with cumin seeds.
Variations:
- Khandvi can be served with different toppings such as grated cheese, chopped tomatoes, or chopped onions.
- Khandvi can be made with different fillings such as paneer, spinach, or mashed potatoes.
Tips and tricks:
- Make sure to whisk the besan mixture until smooth to avoid lumps.
- Spread the cooked mixture on a greased surface to prevent sticking.
- Roll the khandvi strips tightly to prevent them from falling apart.
- Toast the coconut until lightly golden for added flavor.
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 with a sprinkle of chopped coriander leaves and grated coconut.
Garnishes:
- Chopped coriander leaves
- Grated coconut
Pairings:
- Khandvi can be paired with chai or coffee.
Suggested side dishes:
- Khandvi can be served as a snack or appetizer on its own.
Troubleshooting advice:
- If the besan mixture is too thick, add more water to thin it out.
- If the khandvi strips are too thin, they may break easily. Try rolling them thicker next time.
Food safety advice:
- Make sure to cook the besan mixture thoroughly to avoid any raw flour taste.
Food history:
- Khandvi is a popular snack from the state of Gujarat in India.
Flavor profiles:
- Khandvi has a tangy and savory flavor with a hint of coconut.
Serving suggestions:
- Serve khandvi as a snack or appetizer at a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian