Khandvi Recipe | Easy Indian Snacks

Khandvi Recipe | Easy Indian Snacks

Khandvi is a Gujrati snack recipe, seems difficult but very easy to prepare. During my last visit to Ahmedabad, I had a chance to taste khandvi with mild and sweet chutney, from then it was in my to-do-list and finally I am posting khandvi recipe on my blog.
Usually curd is used in it, but I am using buttermilk(amul) in this recipe, hence no need to add water. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 05 mins | Cooking Time : 10 mins | Serves :4
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients for Khandvi Recipe

Besan or gramflour- 1 cup
Butter milk -2 cups
Salt-to taste
Turmeric powder-1/4 teaspoon
Ginger paste-1/4 teaspoon
For tempering and garnishing
Coriander leaves- 1tablespoon
Black mustard seeds-1/4 teaspoon
red chilli powder-1/4 teaspoon
Oil- 2 teaspoon
Freshly grated coconut or coconut powder-1 tablespoon

Method:

1. grease thali or tray with few drops of oil
2. In a bowl add besan, buttermilk, turmeric, salt, and ginger to it, mix well
3. Heat a non stick pan, pour batter in it, stirring continuously cook on high flame, as it starts boiling set the flame to low , stir it till batter thickens(refer to pick).

4. Take a teaspoon of mixture spread it on greased thali or tray, spread it with the help of spatula, check if it is rolled easily, then mixture is ready, if not means mixture is not ready and require more cooking.

5. Spread mixture on tray, let it cool completely.
6. With the help of knife  divide it in lenghtwise strips, with the help of fingers gently lift upwards and then make rolls with each part and arrange all rolls in a plate.
7. Heat oil in a tadka pan, add mustard seeds and cumin seeds as they crackle add red chilli powder and pour this tadka over khandvis.

8. Sprinkle some coriander leaves and coconut as garnishing. Serve with chutney of your choice.

Notes:

If you are using curd the ratio of curd : besan: water will be of 1:1:1(1 cup curd, 1 cup water and 1 cup besan)
When batter starts boiling, reduce the flame to low and stir continuously till it thickens.
Mixture will spread easily only when it is warm , so you have to work fast.
Looking for other easy Indian snacks, please check my earlier post 10 indian deep fried snacks.

Tags:How to make khandvi,Khandvi recipe step by step,Gujrati snacks,Easy Indian snacks,Party snacks,Indian snacks,Recipe of khandvi,snacks under 15 minutes,quick snacks,khandvi recipe with step by step images,

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Beetroot Dhokla

Beetroot Dhokla
By Sandhya Khattri
April 24, 2013

Beetroot dhokla is an easy and healthy baked snack recipe prepared within minutes with easily available ingredients at home. This is my second recipe of dhokla, the procedure is almost the same as given in the first recipe, a variation is addition of beetroot in it, to give this recipe a healthy twist. Beetroot can be included the 2 ways, either you can grind beetroot to fine paste and add it or finely grate it and add it- I have used the later one.
Ingredients required and the detailed instructions of the recipe are as follows:

Prep Time: 5 minute
Cook time: 8minutes
Serves: 4


Ingredients
semolina or sooji : 1 cup
Beetroot : 1 medium sized finely grated
curd: 1/2 cup
salt :to taste
eno fruit salt: 1/2 sachet or 1/4 teaspoon
water: as required
Ingredients for tempering:
oil: 2 teaspoon
curry leaves: 8-10
red chilli powder: 1/4 teaspoon
grated coconut: 1 teaspoon
Ingredients for Sauce:
Tamarind: lemon size ball( soaked in water).
water : 1/2 cup
green chillies slit: 6-8
roasted cumin powder: 1/2 teaspoon
salt : as per taste
Instructions:

In a microwave safe bowl mix together sooji, grated beetroot, curd salt and water as required lastly add eno fruit salt mix well and placed the greased tray or container in microwave & micro HI for 3 minutes, give the standing time of 5 minutes.
Let it cool and further cut into desired shapes.
For tempering: heat oil in a pan add mustard seeds as they cracle, add curry leaves and red chilli powder pour on the dhokla pieces. garnish it with grated coconut.
For sauce extract the juice of tamarind, pass it trough strainer, add the remaining ingredients micro HI for 3-4 minutes the sauce will be ready.
Serve with evening tea.

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INSTANT CHHUNDA IN MICROWAVE

Chhunda is a gujarti recipe, a form of sweet & sour chutney traditionally it is prepared under the heat of sun for 8-10 days. I had tried this recipe in microwave and results came out excellent. Within 4-5 minutes it is prepared , you can make it at any time.

Ingredients required for this recipe are:
Raw mangoes: 1 kg ( peeled & grated)
Sugar: depends upon the quantity of grated mangoes you get after peeling , grating and discarding seeds. If you get 4 cups of grated mangoes, 3 cups of sugar will be sufficient, you can also follow 1:1 ratio, depending upon your taste.
Cumin seeds: 2 teaspoon
Pepper corns: 1 teaspoon
Salt : as per taste
Red chilli powder: 2 teaspoon
Almonds: (roasted and sliced) 2 tablespoon
Method:
Place almond on the turntable of microwave, micro high for one minute, turning it after 30 seconds, this will dry roast almonds, let them cool completely
Take grated mangoes and all other ingredients(except almonds) in a microwave safe bowl. Mix them well and leave this for 5 minutes, by this time sugar will start dissolving, Mix all the ingredients and Micro high for 2 minutes with lid covered.
Stir once and micro high for another 1 & ½ minutes. Check the consistency , if you want to thicken it micro high for another 30 seconds.
Remove it from oven don’t give any standing time.
Mix chopped almonds to it. Let it cool completely and store it in a glass jar for further use.

You can have chhunda with rotis, parathas or simply as a spread on bread slice.
Points to remember:
In microwave sugar cooks too fast, giving standing time may cause sugar to get burnt or ceremalise.
While cooking with lid covered the cooking material in the bowl should be below the ¾ level of bowl.

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