Khandvi and Dhokla are probably the best Gujarati Snacks. The two snacks are famous all across India. Khandvi is a delicate snack prepared with curd and gram floor and garnished with sesame seeds, coriander, grated coconut and green / red chillies.
Dhokla is a spongy snack, again prepared using gram floor, sour curd and green chillies. Both these dishes are easy to make and delicious to taste. A must have in the Gujarati menu. These can be a part of your daily breakfast, an accompaniment during lunch, an evening snack and could be a side dish in the dinner menu.
- 1 cup gram flour
- 1 cup sour curd
- 2 teaspoon Eno fruit salt
- Salt to taste
- Water for mixing
- 1/2 cup water for final preparation
- A pinch of turmeric powder
- ½ teaspoon ginger paste
- ½ teaspoon mustard seeds
- 2 teaspoon refined oil
- ½ teaspoon extra oil for greasing the pan
- 4 green chillies , sliced
- 1 spring curry leaves
- 2 teaspoon coriander leaves, chopped
- 1 tablespoon desiccated coconut
- 2-3 teaspoon lemon juice
- Mix gram flour , curd , Eno fruit salt , salt , ginger paste and turmeric powder.
- Add a little water to make the batter thicker than that used for making pakodas.
- Immediately pour the mixture in a greased pan . Pour a glass of water in the pressure cooker. Keep the pan in the pressure cooker over a stand. Close the lid and do not put weight. Steam for 10 minutes or till done.
- Cool and cut into squares.For seasoning : Heat oil in a pan. Add mustard seeds. When they start sputter add curry leaves , green chillies, lemon juice and half a cup of water. Boil , then add dhokla pieces. Stir, keep on low heat till all the water is absorbed.
- Remove from the heat. Sprinkle with desiccated coconut and chopped coriander leaves. Serve hot / cool.
- 3/4 cup Bengal gram flour (besan)
- 3/4 cup fresh curd
- 2 teaspoons green chilli-ginger paste
- 1/4 teaspoon turmeric powder (huldi)
- a pinch asafoetida (hing)
- salt to taste
For the garnish
- 2 tablespoons grated coconut
- 2 tablespoons chopped coriander
For the tempering
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds (til)
- 1/2 teaspoon asafoetida (hing)
- 3 to 4 curry leaves
- 4 dry red chillies
- 2 tablespoons oil
- Mix together the gram flour, curds, green chilli-ginger paste, turmeric powder, asafoetida and salt with 1 cup of water and make a smooth paste.
- Transfer into a non-stick pan and heat on a low flame, stirring constantly so that lumps do not form.
- Keep stirring till the batter becomes thick. Taste the batter to see if the gram flour is cooked. This will take about 7 to 10 minutes.
- Grease the reverse side of 3 or 4 thalis and spread the mixture as thinly as possible with your hands or a rubber spatula on the greased surface while the batter is still hot.
- The number of thalis you will need depend upon on how thinly you can spread the batter.
- When you have finished spreading the batter on the last thalis, go abck to the first one you spread the batter on and roll up carefully like a Swiss roll. Repeat with the other thalis.
- Cut 25 mm. (1″) pieces out of each big roll to get bite-sized khandvis. Place these on a serving dish.
- To prepare the tempering, heat the oil and add the mustard seeds, sesame seeds, asafoetida, curry leaves and red chillies and stir for 30 seconds.
- Pour over the khandvis and serve garnished with the coriander and coconut.
This is difficult item to make requiring your full attention. Do not do anything else while making these. If the curds are very fresh, add 1/4 teaspoon citric acid crystals to the mixture.