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Khandvi Recipe :
Ingredients:
Besan (chickpea flour) – 1 cup
Yogurt (curd) – 1 cup
Water – 2 cups
Turmeric powder – ¼ tsp
Ginger-green chili paste – 1 tsp
Salt – to taste
Oil – 2 tbsp
Mustard seeds – 1 tsp
Sesame seeds – 1 tsp
Curry leaves – 6–8
Fresh coriander leaves – 2 tbsp (chopped)
Freshly grated coconut – 2 tbsp (optional, for garnish)
Instructions:
1. Prepare Batter
In a mixing bowl, combine besan, yogurt, water, turmeric, ginger-green chili paste, and salt.
Whisk well to make a smooth, lump-free batter.
2. Cook Batter
Transfer the batter into a heavy-bottomed pan.
Cook on low-medium flame, stirring continuously to prevent lumps.
Keep cooking until the batter thickens and becomes smooth (it should coat the back of a spoon).
3. Spread the Batter
Quickly spread the hot batter onto the back of a greased plate, thali, or clean countertop in a thin layer.
Let it cool for 2–3 minutes.
4. Roll the Khandvi
Cut the spread batter into long strips.
Gently roll each strip into tight rolls.
5. Prepare Tempering
Heat oil in a small pan.
Add mustard seeds, sesame seeds, and curry leaves. Let them splutter.
Pour this tempering over the khandvi rolls.
6. Garnish & Serve
Sprinkle chopped coriander and grated coconut.
Serve immediately as a light snack.
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