If you like to eat Gujarati dishes, you can do Khandvi. It is a very easy dish to prepare and will please everyone in your house. Let’s know how to do Khandvi.
Material for making Khandvi-
Besan 1 cup
Curd 1 cup
Salt 1/2 tsp or to taste
Turmeric powder 1/4 teaspoon
Hing 1 pinch
Oil 2 teaspoons
Rye 1 teaspoon
Sesame seeds 1 teaspoon
Finely chopped green coriander
Green chiles 3 to 4 (finely chopped)
Khandvi-making method To make Khandvi, take a bowl, add 1 cup of besan and 1 cup of curd to it and mix well. So that there are no more lumps in the besan. Now add 2 cups of water, salt, turmeric powder and asafoetida and mix. If you want, you can take buttermilk instead of curd and if you take it, take 2 cups of buttermilk and 1 cup of water. After that, put this solution in the embroidery and place it over low heat on the gas and continue to pour continuously with a spoon so that the besan solution does not form pits and does not stick to the bottom of the embroidery.
Now, after 8-10 minutes, the solution will begin to thicken a bit, and the besan will begin to leave the embroidery fried. That is, besan solution is ready to make khandvi. Now turn off the gas and cover the embroidery so that the solution does not cool. After that, take a plate and turn it upside down and put 1-11/2 teaspoons of besan solution on it and spread it thinly all over the plate. Keep in mind that this process should be done a little quickly so that the besan solution does not cool. Now, after spreading the solution on a plate, spread the rest of the solution on the plates as well. After that, let these plates cool for 5-6 minutes. At the same time, once cooled, cut lengthwise on these 1-11/2 inch diameter sheets using a knife. Now lift the edges using a knife and turn it over and roll it up.
Quenching method – To do this, add oil to the pan and heat it. Now add the mustard, sesame seeds and finely chopped green chillies to the hot oil and turn off the gas. After that put the temper on the role of Khandvi.
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