Sunday, November 12, 2017

Raggi atta beetroot khandvi

    khandvi  batter:
    1 cup raggi atta
    3 cups sour /chaasor 2/3 cup curd
    1small beetroot diced and boiled
    1 tsp ginger/adrak + grekhandvi
    en chili paste, about ½ inch
      2tbso Sprouted green moong dal
    Salt to taste
    a pinch of asafoetida/hing
    for thbuttermilk
    e filling:
    2 tbsp fresh coconut
    2 tbsp chopped coriander leaves/dhania patta
    1 tbsp oil
    8 to 10 curry leaves/kadi patta
    2 tsp white sesame seeds/safed til
    1 green chili/hari mirch, chopped 
    take the yogurt in a bowl. add water and stir well till smooth.
    Grind boiled beetroot,chili and ginger.add little water and strain in stainer for smooth paste.add it to buttermilk
    if using fresh yogurt, then to add the sourness, add about ½ tsp of lemon juice.
    add the raggi flour. with a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. there should be no lumps in the batter. you can also use a hand held beater to mix the batter.
    spread oil on plates or boards or tray. large steel lids or thalis work very well. you can also use the back of a large baking tray or your kitchen counter top.
    also mix  sprouted moong dal,chopped coriander leaves and grated coconut. keep aside.
    pour the batter in a sauce pan or a broad frying pan. switch on the stove top and keep the flame to the lowest. begin to stir.
    keep on stirring when the khandvi batter is getting heated up. lumps begin to form and you have to continuously stir so that the lumps don't form.
    the batter would thicken and keep on thickening. keep on stirring. best to use a wooden spatula or a heat proof silicon spatula.
    the batter also should not be allowed to stick at the bottom. so you have to stir continuously.
    do a plate test when the batter has thickened well.
    spread a few teaspoons of the batter on a greased plate. 
    allow to cool and then sprinkle  sprouted dal.coconut and coriander leaves sparingly .let it cool then begin to roll.temper the khandvi rolls.    
       cut into equal sized strips.

        arrange the khandvi rolls next to each other or stack them up neatly in a plate or tray.
    Sending to lvogen

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