Gujarati Khandavi

Bahan Membuat Gujarati Khandavi

1. You need of Gram Besan (gram flour).
2. You need of Khatta dahi(sour yogurt).
3. You need of /2 cup Water.
4. Prepare of Ginger paste.
5. Prepare of Green chilli paste.
6. You need of Red chilli powder.
7. Prepare of Salt.
8. You need of Heeng (asafoetida).
9. You need of Haldi (turmeric).
10. You need of For tempering:.
11. It's of Oil.
12. You need of Sarson (mustard seeds).
13. Prepare of Sabut lal mirch (dried whole red pepper).
14. Prepare of Kadhi patta (curry leaves).
15. It's of Coconut, grated.
16. Prepare of Coriander leaves chopped.

Langkah Memasak Gujarati Khandavi

1. Place flour in a deep, heavy based pan. Add ginger-chilli paste, chilli powder, salt, heeng and haldi, and mix. Now add the yogurt, a little at a time, so as to form a smooth paste, without any lumps, and then the water..
2. Place the pan over high heat, and bring to a boil, stirring all the time. Keep cooking and stirring till you reach a paste like consistency, increasing or decreasing the heat according to your ability to avoid scorching..
3. It is cooked enough, when you separate a portion of it from the rest with a stirrer and you can see the bottom of the pan, which gets covered gradually (if it gets covered immediately, it is too thin). Another test is to spread a tsp of the batter on to an ungreased surface, when cool, it should come off clean..
4. With the help of a rubber spatula spread the mixture onto an ungreased surface, in as thin a layer as possible and leave to cool..
5. Heat the oil in a small pan and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and then spread over the layer. Sprinkle all but 1 tbsp of the coriander and 1tbsp of the coconut over it, and pick up the lal mirch and keep aside. Cut this layer into strips roll up each strip like a scroll, as firmly as you can, without breaking them..
6. Arrange them on to a serving dish. Garnish with the rest of the coriander, coconut and peppers. Serve..

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