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DRY FRUIT MODAK
Potato and Corn Rolls
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1 heaped cup - gram flour
3.5 cups - water
a pinch - turmeric powder
a pinch - asafoetida powder
2 tsp - curds or 1 tbsp - lemon juice
salt to taste
For the Tempering:
2 tbsp - oil
1/4 tsp - mustard seeds
1.5 tsp - cumin seeds
1 tsp - white sesame seeds
3 tbsp - grated coconut ( to garnish)
handful coriander leaves (to garnish)
How to Make Plain Khandvi
Mix together gram flour, water, turmeric powder, asafoetida powder, salt and curds or lemon juice in a big bowl .
Blend with a hand blender till all the ingredients are well blended.
Pour this mixture in a heavy bottomed vessel.
Keep on gas.
Cook on a medium flame stirring continuously till the mixture thickens well.
To test, spread a tbsp of the mixture on the backside of a thali.
Cool for about 5 minutes. If the spread comes out well that means the mixture is ready.
Pour the remaining mixture on the back side of the thali and spread instantly.
Cool for about 5 minutes. Cut into strips and roll each strip.
For the tempering:. Heat oil in a small kadai.
Add mustard seeds, cumin seeds and sesame seeds.
When the seeds splutter pour this tempering over the khandvi.
Garnish with grated coconut and coriander leaves.
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