Khandvi-

ladyvetphd · Aug 29th, 2008, 16:54

So who likes Khandvi

Khandvi is a dish made by Gujaratis and is very yummy. So those of you love Khandvis, tell me how you make this delicious dish.

Here is my recipe
USE-
1/2 cup Besan
1 cup watery yoghurt(chas in Hindi)
small flakes of ginger
1 green chiilu
and for seasoning, coriander leaves, mustard seeds , red chillies and coconut for garnish.

So the method is to add the watery chaas to the besan, mix vigorously with no lumps, add ginger flakes and finely diced cillies and asoefetida (hing) and then cook on medium flame till it the raw taste of besan is remoed, then take a big steel plate and pour the batter on the backside of the steel plate spreading the batter outward. Allow it to cool and then cut thin long vertical strips and roll it up and garnish with all the above mentioned ingredient.

shashank.aggarwal · Aug 29th, 2008, 17:05

Its hightime that we remnamed Indiamike to foodmike or something. We talk more about food than travel

ladyvetphd · Aug 29th, 2008, 17:09

Travel is intricately related to food. So I guess they go hand in hand. So many visitors to this country don't even get a glimpse of the array of dishes that are made across Indian households.
Perhaps we should organize food tours to India to educate the palette on the mindboggling and tongue tantalising food that one can get here

shashank.aggarwal · Aug 29th, 2008, 17:14

Oh yes Doctor, we are already doing it...have a look at the Delhi Meetup thread

Aug 29th, 2008, 16:54	#1
ladyvetphd Senior Member Join Date: Nov 2005 Location: mumbai, india Posts: 332	Khandvi- So who likes Khandvi Khandvi is a dish made by Gujaratis and is very yummy. So those of you love Khandvis, tell me how you make this delicious dish. Here is my recipe USE- 1/2 cup Besan 1 cup watery yoghurt(chas in Hindi) small flakes of ginger 1 green chiilu and for seasoning, coriander leaves, mustard seeds , red chillies and coconut for garnish. So the method is to add the watery chaas to the besan, mix vigorously with no lumps, add ginger flakes and finely diced cillies and asoefetida (hing) and then cook on medium flame till it the raw taste of besan is remoed, then take a big steel plate and pour the batter on the backside of the steel plate spreading the batter outward. Allow it to cool and then cut thin long vertical strips and roll it up and garnish with all the above mentioned ingredient. __________________ Ladyvet http://allthingsindianbyuma.blogspot. com

Aug 29th, 2008, 17:05	#2
shashank.aggarwal The Fortunate One Join Date: May 2007 Location: Road Posts: 6,820	Its hightime that we remnamed Indiamike to foodmike or something. We talk more about food than travel __________________ Spineless Travelogue - Around India

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Aug 29th, 2008, 17:09	#3
ladyvetphd Senior Member Join Date: Nov 2005 Location: mumbai, india Posts: 332	Travel is intricately related to food. So I guess they go hand in hand. So many visitors to this country don't even get a glimpse of the array of dishes that are made across Indian households. Perhaps we should organize food tours to India to educate the palette on the mindboggling and tongue tantalising food that one can get here

Aug 29th, 2008, 17:14	#4
shashank.aggarwal The Fortunate One Join Date: May 2007 Location: Road Posts: 6,820	Oh yes Doctor, we are already doing it...have a look at the Delhi Meetup thread