Receta Sunrise Khandvi Rolls - for ICC January 2011
Today I am elated to share my first post for Indian Cooking Challenge and I've followed Latajis recipe of "khandvi". This is the first time I've tried making Khadvi, though we have been making & enjoying dhokla (another very popular snack from the state of Gujrat) for a long time, we never realized that Khandvi was simpler and faster to make. I am always on a hunt for a quick and easy to make finger snack for parties and in yummy khandavi found a perfect appetizing snack which I'm sure is gonna be loved by kids and adults alike. Although initially thought it is a tedious recipe and was hesitant, but my MIL and husband encouraged me to give it a shot, so I did it . And to my surprise, outcome was fantastic.
Khandvi is made up of Gram flour, called besan in India. This is made by finely grinding chickpeas (chana dal) into powder. Since its rich in protein and is has high nutritive value, so it is a staple ingredient in indian cuisine. A number of dishes can be made from gram flour like sinfully delicious dhokla, mystic missi roti and pancake, tangy kadhi, sizzling pakoras, creative cookies, sweet ladoos and melt in mouth halwa. It is the most preferred gluten free flour used in the world.
The authentic way to make khandvi is by gently mixing gram flour and yogurt, then cooking on a low heat for a while, swiftly spreading the batter and making rolls. Finally a tempering is made with mustard seeds, curry leaves and shredded coconut. The best part is that it doesn't require a long list of ingredients, but just besan and yogurt, which is almost always available at home. But I did a slight varaition. I garnished the khandavi rolls with thin slices of dates, tasted really good. I also added few strands of saffron to give the rolls an awesome sunrise hue.
Get these few things and give yourself a khandvi treat with evening tea.
Ingredients:
- Yogurt: 1/3 cup
- Water: 1 cup
- Salt: 1 tsp
- Sugar: 1/2 tsp
- Canola oil : 3tsp
- For Tempering:
- Curry Leaves : few
- Oil: 1 tsp
- For Garnishing:
- Grated Coconut: 2 tsp
Method to prepare Khandvi:
In a bowl, mix all the dry ingredients - gram flour, salt, sugar, turmeric and asatefoida, ginger and green chilli paste. Whip the yogurt by adding water. Pour the yogurt into gram flour and mix it well either with whisk or hand blender to get smooth consistency.
Crush and dilute few strands of saffron in water and keep it handy to be added later. Cut the dates into thin slices. Grate the coconut and reserve for garnishing. Spray cooking oil on the back of either a big thali or silver foil.
In a heavy bottomed pan, heat oil and add the batter of gram flour, yogurt and spices. Cook on low-medium heat, stirring the batter continously. When the gramflour is done, the kitchen is filled with its aroma and batter turns into thick paste of light golden yellow. Now, add saffron strands to the batter to make the color more appetizing. Again give the batter a quick stir.
Take a ladder ful of batter on one edge of the greased plate. Swiftly spread it down with a spatula into a very thin layer. Else, put the batter in the center and spread it in outward circular motions (just like dosa).
Cut it into 2''long strips with sharp knife or pizza cutter.
At this stage, a thin stuffing of coconut, sesame, crushed peanuts, paneer or all can be added, if desired. Roll the strips inwards to give a shape like spring rolls. Set the khandvi rolls in a platter.
Chop a few dates into very thin slices & top up each Khandvi roll with a thin slice of dates.
Make a tempering of khandvi in an a nonstick pan. Heat the oil and add mustard seeds, let it pop up and switch off the gas. Add curry leaves and coriander leaves. Garnish the Khandvi rolls with date slices, mustard seeds, coconut and curry leaves the way you like.
Eat and enjoy the sumptuous sunrise khandvi with fresh Coconut or Cilantro chutney. I owe this treat of rolls to my mom -in law, for encouraging me to go the distance.... !!!!!
Tips n Tricks while making Khandvi
The batter of gram flour and yogurt should be smooth and flowing, without any grains or lumps.
Continuously keep stirring on low heat. Do not overcook/undercook the batter.
Spread the batter quickly into a very thin layer to make rolls.
Keep curry leaves green, do not let them turn brown.