Tuesday, April 30, 2013

Khandvi for SNC challenge

Recently I joined the South Vs North Challenge started by Divya Pramil of You too can cook blog. Let me tell you about the event. There are 2 teams - Southern Team consisting of bloggers from Southern states of India and the Northern Team consisting of members from remaining states of India. Each month the teams challenge each other with different recipes. For example the Northern team has to prepare the dish given by the Southern team and vice vera. I am sooo excited to be part of this challenge. It will give me opportunities to learn new recipes from different parts of India as well. For this month's challenge, Hetal of Gujarathi Zaika, challenged the Southern Team with the famous Gujarathi Farsan Khandvi, a dish made from gram flour (Besan).  

Unfortunately, I am going to be the last person to post the challenge recipe I think :(. I joined the challenge quite late and then completely got involved in personal affairs and didnt get a chance to post the recipe earlier. but I guess its better to be late than never. So here goes the recipe. 

Gujarathi Khandvi: 


For the batter:
1 cup Besan (Gram Flour)
0.5 cup sour curd 
1.5 cup Water
1/4 Tsp Turmeric 
1 Tsp Sugar
Salt to taste

For Tempering:

1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Sesame seeds
1 Tsp Asfoetida or hing
8 to 10 curry leaves
1 green chilly chopped
2 to 3 dry red chilly

For the Garnish:

2 Tbsp Grated Coconut
2 Tbsp finely chopped coriander

Method of Preparing:

Step 1: 

Mix together the ingredients for the batter. 

Make sure you get a smooth batter with out lumps by adding water. Better to strain the batter. 

Step 2:

Heat a non stick pan and pour the batter in to the pan. Keep on medium heat and keep stirring. Good exercise for hands I would say!!

In around 3 min, the batter will start becoming thick.

With in 10 min, the batter will start coming off the pan. Switch off. 

How to determine when to switch off : You can try spreading a spoon of the batter on a smooth surface such as back of a plate or so and then wait for a minute. If you are able to roll the dough, then thats when you have to switch off. Please note the timing of removing the batter from heat is very important.

Step 3:

Now spread the batter on a smooth surface. If you are using the back of a steel plate as a smooth surface, then spread the batter using a spoon on the back of the entire plate. Then cut into stripes and roll it off after 5 min. Make sure the batter is applied thinly and spread evenly on the smooth surface. 

A picture of when I tried rolling it off. I didnt have a steel plate and used some other plate for the purpose of rolling. 

Special note to consider: Make sure the batter is spread evenly with the spoon. Also better to make very little batter and try first. The batter dries very quickly once switched off and while you are busy spreading the batter on a smooth surface. 

Step 4: Tempering

Heat a pan and add oil in it. Then add mustard seeds and sesame seeds. Once they crackle, add green chilly chopped, curry leaves, hing and dry red chilly. Saute for a minute and remove. 

Serve yummy Khandvi after garnishing with grated coconut and coriander leaves. 

Being Part of South Vs North Challenge:

And I must say I thoroughly enjoyed making the dish !!! Enjoyed participating the event as well!! 


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