Fresh Homemade khandvi
Preparation Time: 25 MIN | Total: 35 MIN | Serving: 4
Ingredients
- 1 cup channa flour
- 1 cup low-fat curd
- 2 to 3 drops of lemon juice
- 2 tbsp ginger-green chili paste
- 1/4 tsp turmeric powder
- a pinch of asafoetida
- salt to taste
- 3 1/4 tbsp oil
- 1 tbsp mustard seeds
- 1/4 tsp asafetida
- 5 to 6curry leaves
- 1/2 tsp finely chopped green chilies
- The Garnish
- 2 tbsp freshly grated coconut
- 2 tbsp finely chopped coriander
Steps
- Mix the curds with 1 1/2 cups of water.
- Combine the besan, curds-water mixture, lemon juice, ginger-green chili 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 (approx. 10”) on the reverse 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 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 uniform layer using a spatula (refer step 1).
- When cool, cut the khandvi on each thali lengthwise (approx. 1½” in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3).
- 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 chilies and sauté on a medium flame for a few seconds.
- Pour the tempering over the khandvis.
- Serve immediately garnished with coconut and coriander.
Nutritional Facts
| Energy | 248 kcal |
| Protein | 10.7 gms |
| Carbohydrates | 27.2 gms |
| Fats | 9.6 gms |
