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Khandvi recipe with step by step photos. This is a melt in the mouth, smooth, spiced & seasoned gram flour rolls. khandvi is Khandvi is made with a mixture of gram flour and buttermilk. in India what we. khandvi recipe how to make gujarati khandvi in pressure cooker.
Alright, don’t linger, let’s task this khandvi menu with 15 elements which are absolutely easy to acquire, and we have to process them at the very least through 6 methods. You should invest a while on this, so the resulting food could be perfect.
Ingredients Khandvi:
- Give 1 cup - besan
- Provide 1 tbsp - ginger - chili paste
- Provide 1/4 - ts turmeric / haldi
- Take to taste salt
- You need 2 cups for buttermilk or 1 cup curd + 1 cup water
- Give 4 tbsp for fresh coconut, grated
- Take 4 tbsp coriander leaves, finely chopped
- Prepare 2 tsp of Lemon juice
- You need tsp for oil
- Provide 1 tsp for mustard seeds / rai
- You need 1 tsp of sesame seeds / til
- Prepare 2 - dried red chili / lal mirch, broken
- You need few curry leaves, chopped
- Get pinch - asafoetida / hing
- Take leaves for Coriander
Khandvi is a popular Gujarati snack made from a batter consisting of gram flour, yogurt, turmeric, and ginger paste. The batter is cooked and rolled in small, bite-sized pieces. It is usually consumed as a. Khandvi, other wise called as Surali Vadi or Patuli is a spicy gram flour rollups made using gram flour, yogurt and some basic spices.
Khandvi how to cook:
- Mix the buttermilk with water. - Combine the besan, butter milk water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains).
- Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes). - Grease a thali on tthe back side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more time till done.
- Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin layer using a spatula.
- When cool, cut the khandvi on each thali lengthwise into equal portions and roll up each properly.
- For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds. - When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
- Pour the tempering over the khandvis. - Serve immediately garnished with coconut and coriander.
This is a Gujarati snack also popular in Maharashtra. Khandvi recipe - An easy and guilt free Indian snack perfect for parties as starter! With full video and step by step pictures. This is the first time I am tasting a khandvi that too tried first time by me. Khandvi (Gujarati: ખાંડવી khāṇḍvī), also known as Patuli, Dahivadi or Suralichi Vadi (Marathi: सुरळीची वडी), is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India.
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