khandvi recipe | how to make gujarati khandvi in pressure cooker
easy khandvi recipe | how to make gujarati khandvi in pressure cooker
Servings 4 Servings
Ingredients
- 1 cup besan / chickpea flour / gram flour
- 1 tbsp ginger - chili paste
- ¼ ts turmeric / haldi
- salt to taste
- 2 cups buttermilk or 1 cup curd + 1 cup water
- 4 tbsp fresh coconut grated
- 4 tbsp coriander leaves finely chopped
for tempering:
- 3 tsp oil
- 1 tsp mustard seeds / rai
- 1 tsp sesame seeds / til
- 2 dried red chili / lal mirch broken
- few curry leaves chopped
- pinch asafoetida / hing
Instructions
- firstly, in a small vessel take sieved besan.
- also add ginger-chili paste, turmeric and salt to taste.
- mix well, and add 2 cups of buttermilk.
- mix well with a whisk forming a smooth flowing consistency.
- now place the vessel into the cooker.
- pressure cook for 3 whistles on medium flame.
- once the pressure releases, take the vessel out and mix well.
- take a spatula of besan paste and spread immediately over the plate.
- allow it to cool for 10 minutes.
- now, cut into 2 inch size.
- and roll tight making sure there are no cracks forming on khandvi.
- furthermore, garnish the khanvi with more coconut and coriander leaves.
- also prepare the tempering, by heating oil.
- add mustard seeds, sesame seeds, dried red chili, curry leaves and hing.
- once the tempering splutter, pour it over the khandvi.
- finally, gujarati khandvi is ready to serve with hot chai.