Khandvi

This month at the SNC Challenge 7 the South team was asked to make Khandvi by Hetal Acharya,  the North team was challenged  to make Karupatti  Appam by Shama Nagarajan.

SNC is the brain child of Divya Pramil. I am proud to be a member of this  challenge and I belong to the South team.

Lets go ahead and make the very popular Farsan from Gujarat. Looks simple and very tricky to get the perfect consistency to roll the batter into rolls. Taste yummy, you can add up a dash of  green chilli paste to the batter to make it spicy.

Ingredients:

Besan  (gram) flour - 1 cup
Sour curd - 1 cup
Water -  2 cups
Turmeric powder – ¼  tsp
Sugar - 1 tsp
Salt to taste

Hing = a big pinch

Tadka :

Mustard seeds - 1 tsp

Asafoetida - 1/2 - 1 tsp
Curry leaves - few
Green chilly – 1 or 2 seeing the level of spice
Red chilly – 1

Coriander leaves and Grated coconut - 2 tsps for garnishing.


Method:

Mix besan flour, curd, turmeric powder, salt, sugar and water well without lumps to a smooth batter .



Filter the batter if any lumps present using a strainer .

Heat a non stick pan and pour the batter to it, stir continuously for few minutes on slow flame till it becomes thick and raw smell of the batter leaves. It took around 15 minutes.

Spread spoon of the batter on a clean plate, wait for few seconds , roll it out ,the batter shouldn't be sticky to the plate . If fine, then spread the whole batter to the plate and cut it off with a knife and then roll off.

Arrange it in a clean another plate .

Meanwhile ,heat oil  in a kadai. Once hot, add mustard seeds, sesame seeds .When it splutters, add asafoetida, chopped green chilly, red chilly and curry leaves.

Sprinkle the tadka over the rolls. Garnish with chopped coriander leaves and grated coconut.

Latha