Thursday, April 25, 2013

Khandvi for SNC Challenge

Khandvi is a famous gujarati snack. Though the name seems to be quite familiar (may be because of the blogging world) to me, I've never tasted this. 

I've never visited North India. Hyderabad is the northern most city I've visited till now. Thanks for creating this challenge, Divya. I am able to try different recipes from other parts of our own India where I've never visited and heard very less about their recipes. For those who are new, south and north challenge happens every month. Someone from North team would come up with the northern recipe and challenge the south team. The same way, someone from south team would challenge the northern team with southern recipe. For more info, click here.




When Hetal has posted this recipe for SNC-April here, I thought it is a simple recipe with handy ingredients and the twist of the recipe is just with the rolls. I was right; but making rolls is not that easy. One has to be faster at the same time, be patient and attentive. 

I've tried this recipe three times and only during the fourth time, my rolls were quite perfect. The first time when I made it, it burnt slightly as I was not much attentive. I thought there is enough water and would not burn. But I was wrong. The second time when I tried, I couldn't roll better as I took the batter from heat quite earlier. The third time when I tried, I could roll as I removed from heat at the right time, but didn't spread the batter better so it got cut while rolling.

If not for this SNC challenge, I would have never made this. Thanks Hetal for this recipe.



                                                                                                                          

Ingredients:

Besan/Chick pea flour 1 cup
Sour curd 1/2 cup
Water 1 ½ cups
Sugar 1 tsp
Turmeric Powder ¼ tsp
Salt to taste

For tempering:

Mustard seeds 1 tsp
Sesame seeds 1 tsp
Coriander leaves few
Asafoetida few
Curry leaves
Grated coconut 2 tbsp
Oil

Preparation:  

Keep yoghurt at room temperature overnight (without refrigerating) to make it sour.

Preparation:

In a mixer, combine the flour, water, sugar, salt, turmeric powder and sour curd. Blend till it forms a smooth and runny batter. Make sure there is no lumps.

In a heavy bottomed pan, pour the batter and heat it on a low to medium flame. Never go unattended or increase the flame. The batter would settle down in the edges of the pan, try to remove that and bring it to the center and continue stirring. You may find lumps while stirring. It is absolutely normal and they get easily absorbed in few minutes.

When it reaches the consistency of a paste, take a small batter with a spoon and place it on a greased back side of a thali or stainless steel plate.  If it can be rolled after it cools a bit, then it is the right consistency. Otherwise, increase the flame and continue stirring till the right consistency is reached.

Once reached, remove the entire batter and pour it over the greased plate(s). It would not pour so easily as the batter is very thick. Let it fall down on the plate. With a kitchen knife, spread and level them to make it thinner. Make sure the batter doesn't get cut while leveling. One has to be very fast in pouring and then leveling otherwise, the batter gets cooled and leveling becomes impossible.


Also, keep the greased plates ready. Cut them into vertical strips and roll once it is cooled. Arrange them in a serving plate and pour the tempering over them.

When the right consistency is reached, one can also use a spoon to spread in batches (in small quantities, one by one). But I found  it difficult as I was not very fast and the batter gets cooled very soon. Try to switch off the fan too.

This is not easy at the same time not something impossible. If we remain patient and attentive, the rolls come out super easy and like magic. If you are a part of south team and working on khandvi, my advice to read all the posts of those already done so that you can find out what went wrong and get some more tips. That is what I did; so thanks for all those who posted earlier. I am quite happy that it turned out good but I wanted it to be much more thinner. I think with much more practice, I would be able to make much more thinner rolls.




Linking this recipe to SNC of this month.

 



12 comments:

Meena Selvakumaran said...

neat presentation and lovely clicks.I am sure you would have enjoyed making and eating them,they look fab.

Meena B said...

wow u made it perfectly well lakshmi

true it requires patience and speed both


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Divya Pramil said...

Am just amazed at all the Southern team friend's work.. Wow Lakshmi you have done it so well!! :) btw your blog's new look is good :)

Gujarati Zaika said...

Laxmi, perfectly done....

Priya Suresh said...

Omg, you have done a tremendous work, they came out extremely prefect,droolworth Khandvis.

ANU said...

beautifully done...very nice click...
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Vimitha Anand said...

Looks so perfectly rolled and done

Manjula Bharath said...

yummy and perfectly made khandvi dear :)

Sona S said...

looks delicious!

Latha Madhusudhan said...

Perfectly rolled cuties.

Janani said...

nice softy softy recipe.

Shanavi said...

looks very appealing n appetizng..Loved the second shot..Yummy