Ingredients
1 cup of
Besan
For Batter
1 cup of
Curd
1 cup of
water
Note: Measurement of cup is same
Dry
Spicy
1 pinch of
Hing
¼ tea spoon
of turmeric
½ tea spoon
of salt
Paste
¼ tea spoon of Ginger
¼ tea spoon
of Green chilly
For
Tadkka
½ of grated
Coconut
3 to 4
Curry leaves
Small amount
of coriander leaves
1 spoon of
mustard seeds
2 table
spoon of vegetable oil
Preparations
Preparation for making batter
Take one bowl
add curd, Besan and water. Mix well, after that add salt, turmeric, Hing,
Ginger and green chilly paste. Again, mix well, sieve properly so consistency
of the batter will smooth.
Preparation
for making tight rolls
Take sieve
batter on pan, open the gas in High flame. When batter get warm, slow down the flame.
Stir continuously otherwise batter stick on the pan. It takes 20 minutes to tight
like dough. After, that check by simple experiment, take small amount of thick batter
on slap or plate. Spread with the help of spatula in a thin layer. Divide into
2 to 3 lines and make the roll. If roll properly means our batter ready to make
Khandvi bites.
Note: 1. For stirring use spatula or
whiskers because it helps to stir easily when batter gone be thick.
2. Spreading
done when batter is hot. Cold batter doesn’t give proper thin layer.
Preparation for Tadkka
Take one
pan, add oil and wait for warm. After that add mustard seeds and curry leaves.
Cracking sound hear, add grated coconut and small pinch of salt. Mix well and
close the flame then add coriander leaves. After that sprinkle at the thin
layer and make the rolls. Then all rolls
are ready then again sprinkle remaining Tadkka. Now your Khandvi ready to
serve.
This is the whole recipe of Khandvi serve with chutneys like tomato, coconut,
coriander and so on. Next recipe starts and crack the question how to prepare Rajasthani
Food recipe of tomato chutney at home.
Ingredients
2 big size tomatoes
1 table spoon sugar
1 table spoon cumin seeds
2 spoon of vegetable oil
1 pinch of Hing
Dry spices
1 table spoon of red chilli powder (adjust according to your taste)
½ table spoon of turmeric powder
1 table spoon of coriander powder
Salt according to taste
Preparations
Preparation for boiling
Take one deep pan, fill with half of the water and put in high flame.
Wait for boiling. On other hand, provide cut on the top of the belly button of
the tomato. So, when peeling process occur easily. After boiling add all the
tomatoes and cover with lid. With the time interval of 5 minutes tomatoes
properly boiled and converted into soft texture.
Preparation for grinding
Now tomatoes grind, wait for cool down. After cool, peel the tomatoes
and put in the grinder by cutting small pieces. Then grind properly.
Preparation for tadka
Take one pan, add oil and put in the high flame. Wait for temperature
change then add Hing, cumin seeds and wait for cracking sound. After that add
all grinded pulp and add dry ingredients. Mix well and wait for leaving the
oil. Now chutney ready to serve.
Conclusion: In this blog talking about full recipe of khandvi and tomato chutney along
Rajasthani flavors. Checkout at home and cook for your dear ones. If like share
your experience by writing comments. Also checkout all pros and cos of khandvi ingredients.
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