From The Kitchens of Gujarat-KHANDVI......Golden Rolls Specked Wt Black Pearls!

These days I have been facing a tough time keeping my mind off desserts, because most times than not, I end up stuffing my big mouth with the experiments and then crying big tears of regret when the desserts find a permanent residence on my hips! So, I decided that I would experiment still...after all it is a crime to bury one’s culinary skills (ok! ok! I can hear my friends laughing over that one!) just because the weighing scale complains of physical abuse every Sunday morning!

So, time for me to try my hand on some easy, low calorie, glutton free savoury dishes! I have been trying to cut down on non vegetarian intake (No! Not because I thought “Save the Tiger” needs company with “Save the Fish, Chicken & Pig” support groups!! ;-) ) Simply because I want to figure out how the other half of the population survives!!

Now, as you all know, I am LAZY to the core and well do not like to follow the “Path Well Crowded by Other Amateur Cooks”. So what can be made that's vegetarian, easy, low calorie and incorporates well into these two qualities of mine that I just mentioned above??

Khandvi was the answer!!!

A typical Gujarati snack of thin, smooth rolls sprinkled with beautiful mustard seeds and curry leaves is something that few of us might not even like to eat but most of us enjoy without feeling guilty! The cooking process is unique and, while it may take a few tries to learn, is not difficult at all. The variations to Khandvi, from making it from chick pea flour (besan) to using yellow moong dal, all taste scrumptious.

Since I do not like to make even common things with the usual ingredients, I decided to make Khandvi using yellow moong dal as it makes it healthier than it already is!  

Try out this easy, quick recipe and you won’t need to head out to a sweets shop next time you want to have it!

MOONG DAL KHANDVI

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 2

INGREDIENTS:

½ cup soaked yellow moong dal

½ cup curd

1 tsp ginger-green chilli paste

¼ tsp turmeric powder

¼ tsp asafoetida (hing)

Salt to taste

For The Tempering

1 tsp oil

1 tsp mustard seeds

1 tsp sesame seeds

4-5 fresh Curry leaves

¼ tsp Asafoetida

For The Garnish
2 tbsp chopped fresh coriander

STEPS:

·       Drain and blend the moong dal in a mixer to a smooth paste, using 1 tbsp of water.

·       Combine the moong dal paste, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt in a microwave safe bowl and mix well.

·       Microwave on high for 7 minutes, stirring in between after every 2 minutes.

·       Spread the mixture thinly on the back of three 200 mm. (8") diameter thalis and allow to cool for five minutes.

·       Cut the Khandvi into 50 mm. (2") thick strips, carefully rolling up each strip.

·       For the tempering, heat the oil in a pan and add the mustard seeds.

·       When they crackle, add the sesame seeds, curry leaves and asafoetida and pour on top of the prepared khandvis.

·       Serve, garnished with the coriander.