Khandvi - SNC Challenge

When I read that we have to prepare Khandvi for the the SNC challenge started by Divya Pramil   for the month of April 2013  I was both happy and apprehensive. Happy because finally due to these wonderful challenges I would be trying out the dish which I liked so much and at the same time apprehensive because I thought that the procedure was little tricky ( the spreading and the rolling part ). But  Hetal Acharya  from the northern team who challenged the southern team with this dish,  has explained every thing in so much details that there was no chance of making a mistake and so mistake I did not make. The resulting dish was so soft tasty and eyepleasing that it vanished in few minutes and my family has ordered me to prepare it in huge batches in future ( None of them was satisfied with just 3 to 4 peices ).
For those who are unaware  - SNC challenge is an event started by a dear friend and fellow blogger Divya Pramil at her place youtoocancookindianfood . For more details please visit her blog .

Ingredients :

For Khandvi :

1 cup ....................besan (gram flour)
1/2 cup ...................curds
1 and 1/2 cup..........water
1/2 tsp....................turmeric powder
1 tsp.........................sugar
salt.

For Tempering :

1 tbsp...................oil
1/2 tsp.................mustard seeds
1/2 tsp................sesame seeds
1/4 tsp..................asefotida (hing)
1....................green chilly (finely chopped )
1...................red chilly (broked to pieces )


For the Garnish :

2 tbps .....................freshly grated coconut
2 tbsp........................cut coriander leaves

Method :

Mix all the ingredients given under the Khandvi and make a smooth paste without any lumps.
Stir the mixture continuously on a non stick pan on slow flame till it becomes thick ( about 8 to 10 minutes).
Spread a tsp of mixture on greased surface and after 1 minute try rolling it out.
If you are able to roll it the mixture is ready.
Now spread the mixture on the kitchen platform and spread it as thinly possible with the back of the spoon.
Do it very fast since if the mixture starts drying up it becomes difficult to roll.
Cut the spread layer into 2 inches broad stripes.
After 2 / 3 minutes start making the rolls out of  the mixture.
Arrange the rolls in a plate.
Now heat the oil and add mustard seeds, sesame seeds, hing, green chilly and red chilly and sprinkly this tempering over the arranged rolls evenly.
Finally garnish with grated coconut and coriander leaves.

Also sending this to following events :


Srivallis kid delight at simplytadka

favourite-street-food 

my-event-spotlight  hosted by cuisinedelights