In a magic bullet blender, mix together 1/2 tsp green chilli paste, 1/2 tsp grated ginger, 1/2 cup besan, 1/2 cup yoghurt (I used TJs), 1/2 cup water, salt, turmeric and hing. Add another half cup water and cook in a pan until thick. Lightly grease the back of two big baking trays. Spread the khandvi, roll. For tadka, use peanut oil, mustard, green chillies, curry leaves and sesame seeds. Garnish with cilantro and fresh coconut.
The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...
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