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Khandvi!!

Byamazingfoodstv


Ingredients:

Sour curd – 1 cup
Besan – 1 cup
Ginger-chilli paste – from 2-inch ginger & 2 green chillies
Salt – to taste
Sugar – ½ tsp
Turmeric powder – ½ tsp
Water – 2 cups

Tempering:

Oil – 2–3 tbsp
Mustard seeds – ½ tsp
Green chilli – 1–2 (chopped
Asafoetida – a pinch
White sesame seeds – ½ tsp
Curry leaves – 8–10

Garnish:
Fresh coconut
Fresh coriander

Method:

Whisk together curd, gram flour, ginger-chilli paste, salt, sugar, and turmeric until smooth.

Add water, mix well, strain, and cook in a non-stick pan over low heat, stirring continuously until thick and glossy (about 20 minutes).

Spread portions of the batter thinly on the back of plates or trays and let cool for 10 minutes.

Cut into 2–3 inch strips and roll tightly.

For tempering, heat oil, add mustard seeds, green chilli, asafoetida, sesame seeds, and curry leaves. Pour over khandvi.

Garnish with coconut and coriander. Serve.

#khandvi #yourchefnextdoor

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48 Comments

  1. Ingredients:

    Sour curd – 1 cup
    Besan – 1 cup
    Ginger-chilli paste – from 2-inch ginger & 2 green chillies
    Salt – to taste
    Sugar – ½ tsp
    Turmeric powder – ½ tsp
    Water – 2 cups

    Tempering:

    Oil – 2–3 tbsp
    Mustard seeds – ½ tsp
    Green chilli – 1–2 (chopped
    Asafoetida – a pinch
    White sesame seeds – ½ tsp
    Curry leaves – 8–10

    Garnish:
    Fresh coconut
    Fresh coriander

    Method:

    Whisk together curd, gram flour, ginger-chilli paste, salt, sugar, and turmeric until smooth.

    Add water, mix well, strain, and cook in a non-stick pan over low heat, stirring continuously until thick and glossy (about 20 minutes).

    Spread portions of the batter thinly on the back of plates or trays and let cool for 10 minutes.

    Cut into 2–3 inch strips and roll tightly.

    For tempering, heat oil, add mustard seeds, green chilli, asafoetida, sesame seeds, and curry leaves. Pour over khandvi.

    Garnish with coconut and coriander. Serve.

  24. I like your video's, it's so eye pleasing, khandavi is also too good, we Maharashtrian people do little change we called it सुरळीची वडी, before rolling wadi's we put tadaka and coconut, dhaniya then roll it, that tastes too awesome

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