Friday, February 24, 2012


A Gujarati breakfast or snack recipe, a supreme favorite and one which I thought was exceedingly difficult to make. I was surprised at its simplicity, once I got over my phobia of making it. I  did land up with a mess, and knowing the mechanics of the recipe now, I know I will succeed in reducing the mess in future. That sentence holds a hope of tomorrow, for I know for sure that this is not the last time I have made this recipe.

It needs the very basic few ingredients, which are found in every Indian household. It took me less than fifteen minutes to make these khandvis from the start to finish. I am going to recommend this recipe to everyone, because it is confounding, how you can take the same basic ingredients as for kadhi, gatte, or a variety of recipes and just alter the proportions a little bit to have an entirely new recipe!

  • 1 cup besan (gram flour)
  • 1 cup curd (dahi)
  • 1/2 tsp turmeric powder
  • a pinch of asafoetida (hing)
  • water as required
  • salt to taste
For tempering
  • 2 tbsp vegetable oil
  • 1/2 tsp mustard seeds
  • 3 green chillies chopped
  • 10 to 12 curry leaves
Mix the curd,  besan, salt, hing, and turmeric and stir well to remove any lumps. Add water little by little till it comes to a dropping consistency. Pour in a deep kadhai and heat it over high flame till the mixture becomes thick and begins to leave the sides of the kadhai. Stir continuously. Once it begins leaving the sides of the kadhai, remove it from heat.

Pour it immediately on the back of a smooth steel plate. Smoothen it out with a spatula or a flat knife, into an evenly thin layer. You don't get it exactly right the first time around, so don't worry about the look.

Allow the layer to cool for two to three minutes. Now cut it into strips with a knife. Begin rolling from one end and slowly roll it all the way. If it is turning out to be a thick roll, divide the strips into two and then roll.

Heat the oil in a kadhai, and add the mustard seeds, chillies and curry leaves. Pour this tempering over the khandvi and serve hot with garma garam chai.

Happy cooking!

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