This is a light and healthy savory snack of Gujarat state!
Made with gram flour and curd,which is slowly cooked into a paste.The mixture is spread out to cool,then cut, rolled into scroll shapes.
Ingredients:
Gram flour or besan (sieved)-1 cup(heaped)-100gms,
Curd-1 cup-beaten,
Salt-3/4 tsp,
Ginger paste or shredded-1 tsp,
Turmeric-1/4 tsp,
Water-2 cups,
Ingredients for tempering:
Oil-1tbsp,
Rai or mustard seeds-1/4 tsp,
Curry leaves-few,
Green chilli-4 to 5-slit in the center,
Fresh coconut(grated)-2 tbsp.
Note:You need steel thalis (big plates) ,tray or large size plates to spread the paste.
You can spread on normal steel plates,but you will need 6 ,7 or more.
As soon as the paste is ready it has to be smeared at the back of each plate,so you need to keep your plates ready.
For best result use big size plates and the smearing should be done at the back of each plate.
Use a wide spatula to spread the paste(palta or wide spatula which is used for turning parathas).
Method:
Keep the plates or tray ready.Place the bottom up.
Sieve the gram flour and add salt and turmeric pwd.
Beat the curd with a wire whisk or spoon.
Add ginger to it.
Mix.
Add the gram flour mixture.
Mix with wire whisk.
Add 1 cup of water.
Mix to remove any lumps.
Add the rest of one cup of water.
Mix.
Take a wide kadhai and pour the gram curd mixture.
Raise the heat to medium and keep stirring it with a wire whisk or spatula.
As the liquid comes to boil,lower the heat and keep stirring the wire whisk and cook for 8 to 9 minutes.
Gradually the liquid will thicken.
To test if the paste is ready,spoon a little on a plate and smear it down wards.
Leave it for a minute.
With a knife lift the edge of the smeared paste,if it does not stick and rolls,then paste is ready.
Close gas.(if you cook for long,the paste will thicken and you will not get thin rolls)
Quickly with a flat spatula,take out some paste and put them at the edge of your thali or tray.
Smear them downwards and like wise use all the paste,before it dry outs.
Leave them to cool for 10 minutes.
With a knife,lightly make 2 inches cuts horizontally.
With the tip of the knife lift just the edge of each strip and then roll into a scroll.
Each strip should be 6 inch length and 2 inch wide(approx)
Place the scrolls on a plate.
Tempering:
Heat a pan,add 1 tbsp of oil.
Add 1/4 tsp of rai,and let it crackle.
As it starts to crackle,add curry leaves and split green chillies.
Add a pinch of hing.
Close gas after few seconds.
Spread the tempering on the scrolls.
Sprinkle grated coconut and chopped green coriander leaves.
Khandvi is ready to be served.
Khandvi is a delicious snack and will just melt in your mouth.
This is a Gujarati breakfast dish,very light and healthy!
It can also be eaten as a snack!
Ingredients:
Besan or gram flour (sieved)-1 cup or 100gms,
Salt-1/2 tsp,
Turmeric pwd-1/4 tsp,
Ginger grated-one inch or paste-1 tsp,
Green chilli finely chopped or minced-1,
Lemon juice-1 tbsp,
Oil-1tbsp-refined,
Eno fruit salt-1 pkt or 1 tsp,
Water-3/4 cup(start from 1/2 cup and then add gradually, till you get ribbon like consistency)
Tempering:
Oil-2 tsp,
Rai-1/2 tsp,
Green chilli-5 to 6-slit,
Sugar-1 and 1/2 tsp,
Green coriander leaves-2 tbsp-chopped.
Note:This dish is cooked through steam process.
If you have a steamer,it is the best or use a stainless steel sieve strainer and put on top of the pot of simmering water. Place the pan filled with the mixture on top and then cover with a lid.
It can also be steamed in a cooker,filling it with 25% of water and then place a bowl in the center and then place the pan with the dhokla mixture on top.Close the cooker with lid without the whistle.
I have steamed the dhoklas in a 8 inch baking pan,using a sieve strainer which was kept on a pot of simmering water.
Method:
Sieve besan and then measure with a cup.It removes all the lumps and will make the flour airy.
Put the gram flour in a bowl and then add 1/2 cup of water.
Stir with a spoon.The batter is very thick.
Add 1/4 cup more or less till you get the right consistency.(ribbon like)
Once you get the right consistency,add lemon juice, turmeric,salt,ginger green chilli paste or minced.
Mix with a spoon and let it rest for 10 minutes.
Cover.
Keep the steamer or cooker or pan for heating on gas.
Fill 25% water of the container.
As water starts to boil,lower the heat.
Grease a 8 inch baking pan with oil in which you plan to steam the dhoklas.
After 10 minutes add 1 tbsp of oil to the batter.
Mix and then add Eno salt.
Mix quickly with the spoon as it will make the batter airy and light.
Transfer the batter to the greased pan.(the batter can not be left in the pan for long on the counter, so keep ready the pot or cooker of hot water simmering on the gas)
Smooth the surface and then put it quickly to steam for 18 to 20 minutes on low heat.Put a lid on.
Steaming time will differ a little because of the size of the container,and the thickness of the batter.
You can check by inserting a knife in the center and it should come out clean.
The sides will separate from the pan.
When 5 minute is left for the dhokla to be fully steamed,keep ready the tempering.
Heat a small frying pan,and pour 2 tsp of oil.
As oil heats up add 1/4 tsp of rai or mustard seeds.
When it starts to splutter,add green chillies.
Add 1 cup of water and 1 and 1/2 tsp of sugar.
Sprinkle 2 tbsp of chopped coriander.
Once the sugar is dissolved,close gas.
Keep it aside.
Once the dhokla is steamed,remove from the pot or cooker.
Run a knife around the edges.
Cover with a plate and using a kitchen towel turn it upside down.
Tap the bottom of the pan and then remove it once the dhokla is released on the plate.
Cut into squares.
Pour the warm tempering over the dhoklas.
Leave it for an hour or till the dhoklas are at room temperature.
The water in the tempering will be soaked in the dhoklas,which will keep it moist and soft.
You can make it hours before serving.
Enjoy the dhoklas with tamarind or mint coriander chutney.
