27 August, 2015
Stuffed Khandvi
Ingredients:
- Besan (gram flour): 1 cup
- Butter milk: 2 cups
- Turmeric powder: 1/4 teaspoon
- Salt to taste
- Asafoetida: 1/4 teaspoon
Ingredients for Stuffing:
- Half Crushed green peas: 1/2 cup
- Oil: 1 & 1/2 teaspoon
- Ginger chili paste: 1 teaspoon
- Salt to taste
- Lemon juice: 1/4 teaspoon
- Sesame seeds: 1/4 teaspoon
- Chopped coriander leaves: 1 tablespoon
- Fresh grated coconut: 1/4 teaspoon
Ingredients for Tadka (Tempering):
- Oil: 1/2 teaspoon
- Mustard seeds: 1/4 teaspoon
- Sesame seeds: 1/4 teaspoon
- Asafoetida: pinch
Serves: 2
Time: 25 to 30 minutes.
Preparation:
- Take a bowl, add butter milk and besan together. Mix properly until the batter is smooth.
- Add salt, turmeric powder and asafoetida. Cook in nonstick pan stirring continuously till batter is thick.
- Take little batter and spread on greased(with oil) flat thali/plate and check if mixture easily comes out. Try to make a sample roll for testing.
- Turn off the heat if the batter is cooked properly. Grease required number of plates with oil. Spread thin layer of the batter evenly on the plate .
- To prepare stuffing, heat oil & add asafoetida in a cooking pan. Add crushed peas.
- Sauté for 5 minutes, add sesame seeds, lemon juice, salt, ginger chili paste and remove from heat.
- Add fresh coconut and chopped coriander leaves. Spread this stuffing on besan batter evenly.
- Fold carefully and make rolls. Cut in to medium pieces. Arrange in plate.
- Heat oil, add mustrd seeds. When it crackles add asafoetida and sesame seeds. Pour this tadka(tempering) on the rolls.
- Garnish with fresh coconut and coriander leaves.
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