Monday, 5 August 2013

Khandavi ( Gujarati (Indian) savory Of Bengal (Black) Gram Flour)

Khandavi is a Gujarati preparation from Bengal gram (Black gram)/ Chana flour (Besan). In Maharashtra some thing similar in looks and taste is there called Surali Vadi. In Gujarat Dhokla, Khaman, Farsan, Khandavi are a must accompaniment with any and every main meal and of course they double up as wonderful snack also.  In my endeavor to taste different type of food from Indian as well as other part of world (Whenever possible) I order different Thali (Complete meal) from different state of India. Once while I ordered for Gujarati Thali I never imagined it will be an array of savories. Kadi, Khichadi, rice and vegetables etc. Almost everything in Gujarati food has a touch of sweet taste. They add bura( in the food. Extremely tasty filling and nourishing food but what I loved most was Dhokla, Khandavi and Khaman. In Ethiopia I met Sefali a young lady who not only demonstrated the whole process of making Khandavi but gave me and my husband a sumptuous treat of Gujarati meal and hospitality. Thank you Sefali for this. I share what I learnt for the benefit for all my followers and friends.

Preparation Time: 5 min.
Cooking Time: 10 min
Setting Time 10-15 min
Servings: 4-5 Medium helpings.

Ingredients Required For Making Khandavi:
  • 1 Cup Besan (Bengal gran / Black gram flour)
  • 1 Cup Butter milk
Besan and butter milk
  • 1/2Tea spoon Red Chili Powder
  • 1/2Teaspoon Salt / or to taste
  • 1/4Teaspoon Turmeric Powder
  • 1 Pinch asefoetida
  • 1/2Teaspoon oil / ghee
  • 1/2Teaspoon Mustard seeds
  • 1/2Teaspoon Cumin seeds
  • 2-3 Teaspoons Sesame seeds (Preferably white)
  • 5-6 Teaspoon freshly grated coconut
Direction For Making Khandavi:
  • In a big thick bottom stain less steel container take
    • Besan
    • Butter milk
    • Salt
    • Turmeric powder
    • Red chili powder
Butter Milk, Besan, Red Chili Powder, Salt, Turmeric Powder before mixing
  • Mix all ingredients nicely to get a uniform paste.
  • Cook the mixture of spices, besan and butter milk on low flame with continuous stirring till a thick paste is obtained. It will take 10 min.
Butter milk, Besan, Spices added and mixed and being cooked on low heat
Khandavi mixture after 5 min of being cooked on low heat
Cooked Khandavi Mixture after 10 min of being cooked on low heat
  • Add asafoetida and cook for one minute.
Consistency of Khandavi mixture before spreading
  • Spread the hot cooked mixture on the plastic sheet thinly.
Khandavi Mixture Spread on Plastic Sheet
  • Allow to cool. It will take 5-10 min.
  • When cold the spread paste should be set nicely so that it can be peeled from the plastic sheet.
Checking Before cutting
  • Cut the set paste carefully to square pieces (4-6 inches). 
Cutting before rolling
  • Roll each piece from the sheet to make a roll.
Sefali with a roll
  • Place each roll on a serving dish.
Khandavi Ready For Garnishing
  • Grate coconut (Fresh/Dry) and spread 2-3 teaspoon on the rolled Khandavi.
  • In a pan take 1/2Teaspoon oil / ghee and heat.
  • When the oil is smoking hot add
    • Mustard seeds
    • Cumin seeds
    • Sesame seeds
    • Green Chilies
    • Kadi patta
  • Let the seeds splutter and the sesame seeds become light brown in color.
  • Pour the mixture on the rolled Khandavi.
  • Mouthwatering, soft, Delicious Khandavi is ready.
Sefali With A Plate Of Khandavi
  • Measure the butter milk and besan with the same size cup.
  • While cooking keep stirring and cook on low flame. Else either lumps will be formed or the mixture will get burnt.
  • Before spreading all paste for setting test with one spoon. If the mixture peels off nicely after getting cold then it is ready for spreading else cook for some more time. The thickness of the mixture should be as shown in the picture.
  • While preparing the garnishing for Khandavi add coconut last else it will get burnt.
Suggested Variations:
  • Very finely cut 2-3 teaspoon coriander leaves (Cilantro) can be added to the besan mixture before cooking.
  • When coriander leaves are added then the mixture should be spread slightly thicker (2 mm. maximum).
  • 1 Teaspoon sugar / Jaggery can be added to the besan mixture before cooking.

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