Recipe of a gujrati dish its called kandvee or khamani ?

Answer 1

answer is Khandvi

Two methods for preparing Khandvi : Try it and taste it !

Ingredients
1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil

For seasoning:
2 tsp. oil
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Method


Mix water, flour, salt and turmeric to form a batter.
Heat oil in a heavy pan, add batter.
Stir vigorously and evenly to avoid lump formation.
Cook till the mixture does not taste raw, stirring continuously.
When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon.
Use circular outward movements as for dosas.
When cool, cut into 2" wide strips.
Carefully roll each strip, repeat for all plates.
Place in a serving dish.

For seasoning:

Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan.
Add cumin, asafoetida, curry leaves and chillies.
At last at sesame seeds and immediately pour over rolls.
Serve as is or with garlic chutney.
Making time: 30 minutes
Makes: 15-18 rolls


another method
Khandvi


Ingredients
1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil

For seasoning:
2 tsp. oil
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves


Method
Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.







for more information
SNACKS

• Sev-Khamani

• Khandvi

• Dhokla

• Handvo

• Gandhias

• Leeva Ni-Kachori

• Green Peas

• Kachori

• Farsi Puri

• Patra

• Makai Chevda

• Muthias

• Bajri Wada

• Sev-Usal

• Batata Wada

• Dal Wada

• Ratalu Puri
• Chana Dal Wada

• Gota
• Bhajias

• Bhatata Bhajias
• Greem Chillies Bhajias
• Suri Oondhyu

Answer 2

Khandvi Recipe

Khandvi is a very popular Gujarati dish. Here is Khandvi recipe.
Ingredients:
1 cup sour yoghart
3 cups water
2 tsp ginger -chopped
2 green chillies
1/2 tsp salt
pinch asafetida
pinch turmeric powder
For the tarka
1 tbsp oil
1 tsp mustard seeds
2-3 whole red chillies
8-10 curry leaves
2 tbsp coriander leaves-chopped
1/2 cup coconut-grated
Method:
Put gramflour in a deep, heavy based pan. Grind the ginger and green chillies together to a paste and add to a pan.
Mix-in the chilli powder, salt, asafoetida and turmeric. Gradually add the yoghurt. Stir continuously to make a smooth and lump-free paste.
Add water and place pan over high flame. Allow it to boil and stir continuously till a paste-like consistency appears. Since the mixture splatters a lot, be careful and avoid scorching by adjusting the flame.
With the help of rubber spatula, spread the mixture on an un-greased surface in thin layers and leave it to cool.
While it cools, heat oil in a small pan, add mustard seeds, curry leaves and whole red chillies. Stir a few times, and then sprinkle over the spread out mixture. Scatter all but 1 tbsp each of the coriander leaves and coconut as well. Remove the whole red chillies and keep aside.
When cool, cut this layer into strips of your wish. Roll up each strip like a scroll, as firmly as you can, without breaking them, and arrange on to a serving dish. Garnish with remaining coriander leaves, coconut and whole red chillies and serve.

Answer 3

this is the real gujrati taste recipe try this out

Ingredients
1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil

For seasoning:
2 tsp. oil
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves


Method
Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.

Answer 4

hi... I basically finished making a batch of gujjias. lots of the time I basically unload aspects as i bypass alongside yet i will attempt to components approx measurements. have self belief authentic right here recipe will be of a few help...... aspects 250 gms subtle flour (maida) 3-4 tblsps subtle oil approx 3/4 cup water 250 gm khoya (Mawa) 100 and fifty gms sugar 20 almonds, peeled and slivered. 30 raisins 3 tsps karoanji 10 eco-friendly cardomoms (peel and pound to a powder... discard peels) a million tsp maida+2 tsps water... blend to make a paste. Oil to deep fry. technique In an excellent bowl, including your palms, rub jointly flour and oil till you're waiting to make flour balls on your fist. If it crumbles upload a touch better oil. Now upload water slightly at a time and knead the flour right into a stiff dough. hide with damp fabric and placed aside for 15-20 minutes. warmth a wok/karahi/frypan. disintegrate the khoya and pour it contained in the karahi. Roast till that's amazingly gently pink. do no longer brown. get rid of from fireplace. Cool. upload sugar, almonds, raisins, chiraunji and cardomom powder. blend properly. this mix will be powdery. Make small walnut length balls of the dough. Roll out each and every ball into small puris. position about 2 tsps of the khoya blend contained in the centre. Moisten one 1/2 fringe of the puri with the maida-water paste. Fold over to form a semi circle. Press the position you've utilized the maida paste and seal. warmth oil about 3 inches deep to medium extreme and fry gujjias in batches of five or 6. cut back warmth to medium and fry the gujjias till they turn a light-weight brown.

Answer 5

Once Stuffed Khandvi is done then do Tamper (Vaghar) for topping
Oil
Neem Leaves (Limdo)
Sesame Seeds (Taal)
Hing
Green Chillies
Chopped Coriander (Dhania)

Stuffed Kandvi Method
•1 Cup of Besan (Channa) flour, 2 parts of plain Yogurt, I part of water
•Mix all together in a bowl
•Once mixed flour, yogurt and water making sure no lumps in mixture, put in saucepan on to cooker, stirring slowly so doesn’t stick to side of pan.
•8-10 minutes mixture will thicken.
•Try on back of stainless plate to check the consistency.
•Once Khandvi is done, spread on worktop/chopping board covered with foil and spread slowly and evenly

Peas and Carrots Stuffing Method
•To cook stuffing mix following with oil
•Mustard Seeds (Rye), Hing, Neem Leaves (Limdo), Green Chillies
•Grated Peas, Grated Carrots, Ginger, Salt, Sugar and Lemon
•Turmeric powder (optional)

Once the ingredients mixture is ready, roll in to the Khandvi Shape

Tamper (Vaghar) Method to put on Stuffed Khandvi
•To cook stuffing mix following with oil
•Mustard Seed (rye), Hing, Sesame Seeds (Taal), Neem Leaves (Limdo), Coriander
•Make sure mixture is crispy and then put on top of Stuffed Khandvi

Answer 6

hi,khandvee & khamani both are different dishes. so which one do u want 2 have. And i must tell u both are delicious dishes.

Answer 7

Its called Khandvi

Answer 8

have u spelled it rite?
if yes i am sorry i cudnt get an answer 2 it!!

Answer 9

i have never heard of it. even though i am Gujarati. you should check the spelling again.