KHANDVI
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Ingerdients:
FOR KHANDVI:
1: water 2 cups
2: gram flour 1 cup
3: yogurt 1 cup
4: asafoetida 1/2 tsp
5: oil 2 tbs
6: turmeric 1/2 tsp
7: salt 3/4 tsp
FOR TEMPERING:
1: mustard seeds 1 tsp
2: sesame seeds 1 tsp
3: curry leaves 10 to 15
4: green chillies 4
5: oil 2 tbs
6: desiccated coconut 1 tbs
7: fresh coriander 2 tbs
Recipe:
1: in a blender add gram flour, yogurt, water, salt, turmeric, asafoetida and blend well.
2: add the mixture in a microwave proof bowl, add oil and mix well.
3: now add the bowl in the micro and cook in high for 2 minutes, take out and mix well make sure they are no lumps each time u mix it after taking out from the microwave.
4: repeat the process 7 times, meaning 2 minutes for 3 times and then the last 1 minute ( the mixture should be thick).
5: now spread the mixture very very thin layers on working surfaces, trays, marble working surface, baking trays etc.
6: leave it to cool completely for 15 to 20 minutes, can take longer.
7: then cut in length & 2 inch wide.
8: have patience and roll keep a side.
9: for tempering: heat oil add mustard seeds, curry leaves, sesame seeds, green chilli and fry for 1 minute on high flame.
10:then add coriander leaves, mix.
11:add it on the plated khandvi, sprinkle the coconut.
12:serve and enjoy.
BY Faiza Zarif
COOK WITH FAIZA
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