KHANDAVI
(Butter Milk and Gram Flour Rolls) |
| |
| Tender,
rolled up pancakes of gram flour, sprinkled with mustard seeds,
fresh coriander and coconut. Shelf life is 6 hours at room
temprature. |
| Ingredients |
Metric |
 |
 |
Gram |
200
gms |
|
Butter
Milk |
500
gms |
|
Salt |
To
taste |
|
Turmeric |
A
pinch |
|
Water |
To
dilute butter milk |
| Tempering
: |
|
|
Oil |
15
mls |
|
Mustanred
Seed |
2
gms |
|
Coconut |
50
gms |
|
Coriander |
1/4
bunch |
|
Asafoetida |
A
pinch |
|
|
Yield
: 400 gms
Serves : 6 persons if served with one dish.
12 Persons if served with suggested menu.
|
- Sieve besan / gram flour.
Make a batter with salt, butter-milk, a little water and
besan. Add a pinch of turmeric powder. Beat it well to
break all the lumps. Batter should have pouring consistency.
- Take a big thali of 14"
- 16" diameter, apply a little oil on back of it
and wipe the oil with a clean kitchen duster.
|
| Cooking |
- Take a thick bottomed
pan or kadai. Put 30 mls of water and boil it. Pour the
besan batter slowly into the boiling water and stir into
the boiling water and stir fast with a wooden stick soon
as to avoid the bottom sticking. Cook the besan batter
on slow fire (stirring continously) till batter is thick
and nice aroma of cooked besan starts spreading.
- Pour the cooked besan
on the back of the thali and with the help of a palate
knife, spread the hot besan batter as thin as possible.
Allow it to cool.
- With the help of a sharp
knife or a metal scale cut it into even strips. Sprinkle
coriander and grated coconut.
- Heat oil and crackle mustard
seeds, add asafoetida and temper the khandvi strips. Pour
oil and mustard seeds over grated coconut.
- Roll the strips, starting
from one end and finishing on the other end. If you think
that the rolls are becoming too big, cut the strips in
between and make small rolls according to your choice.
- Serve with chutney or
ketchup.
|
| If
you don't have a thali, use marble table top or the back of
a tray and spread the batter very fast. You cannot spread
the besan if it is cold and you cannot reuse the besan by
adding water and boiling it, so you should be very quick in
spreading the batter. |
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