Ingredients with Measurements:
- 1 cup besan (gram flour)
- 1 cup yogurt
- 1 cup water
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10-12 curry leaves
- 1 tbsp chopped coriander leaves
- 1 tbsp grated coconut (optional)
Special equipment needed:
- Non-stick pan
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together besan, yogurt, water, ginger paste, green chili paste, turmeric powder, salt, and sugar until smooth.
2. Heat a non-stick pan over medium heat and add the besan mixture to it. Stir continuously for 8-10 minutes until the mixture thickens and forms a smooth paste.
3. Pour the mixture onto a greased surface and spread it evenly using a spatula. Let it cool for 5-10 minutes.
4. Cut the cooled mixture into thin strips and roll them tightly.
5. In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter for a few seconds.
6. Pour the tempering over the rolled khandvi and garnish with chopped coriander leaves and grated coconut.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 20g
Protein: 7g
Substitutions for ingredients:
- Besan can be substituted with chickpea flour.
- Yogurt can be substituted with sour cream or buttermilk.
- Curry leaves can be substituted with bay leaves or basil leaves.
Variations:
- Add grated carrots or finely chopped spinach to the besan mixture for added nutrition.
- Top the khandvi with grated cheese and broil for a few minutes for a cheesy twist.
- Add a pinch of red chili powder for a spicier version.
Tips and tricks:
- Make sure to stir the besan mixture continuously to avoid lumps.
- Use a non-stick pan to prevent the mixture from sticking to the bottom.
- Roll the khandvi tightly to prevent it from falling apart.
Storage instructions:
Store the khandvi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the khandvi for 30 seconds or steam it for a few minutes before serving.
Presentation ideas:
Arrange the rolled khandvi on a platter and garnish with chopped coriander leaves and grated coconut.
Garnishes:
Chopped coriander leaves and grated coconut.
Pairings:
Khandvi can be served as a snack or appetizer with green chutney or tamarind chutney.
Suggested side dishes:
Serve khandvi with a side of masala chai or lassi.
Troubleshooting advice:
- If the mixture is too thick, add a little water to thin it out.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the besan mixture thoroughly to avoid any foodborne illnesses.
Food history:
Khandvi is a popular snack from the state of Gujarat in India. It is made from besan and yogurt and is known for its soft and melt-in-your-mouth texture.
Flavor profiles:
Khandvi has a tangy and slightly spicy flavor with a soft and chewy texture.
Serving suggestions:
Serve khandvi as a snack or appetizer at parties or get-togethers.
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Region: Indian