Khandvi

[rajsuman]

The Dhokla thread reminded me of my most favourite Gujju snack - Khandvi. Do you cook the besan mixture in the microwave, pressure-cooker or on the hob? Any tips for spreading the mixture really thin? I know you're supposed to work it while it's still about a thousand degrees (how do the professional Khandvi-makers spread it with their hands all day, day in, day out?), but are there any techniques or tools to make the job easier?

Suman

[Episure]

My Bombay maid used to make it on the hob in a nonstick Kadhai/Pan

When the besan flour and yoghurt had thickened, she would immediately spread it thin on the granite counter with a spatula. I found better results using a steel ruler with two grooved ball bearings on the ends but that didnt prevent her from laughing at the very idea.

Edited May 1, 2004 by Episure (log)

[bague25]

Just for information, Khandvi in Maharastra is called surnoli.

Does someone have a microwave recipe they can share??

[rajsuman]

Episure,

The tool that you describe - steel ruler with ball bearings - is it sold specifically for Khandvi? Or is it something you came up with? Either way, it sounds interesting.

Bague:

I haven't tried this recipe myself, since I use the pressure-cooker, but hope this is of help to you. I'd be interested to know how it came out.

http://food.sify.com/recipe.php?id=13268626&cid=

(Don't be shocked when you see the photo, it's not the khandvi)

BTW, we make something called 'Soornali' too, but for us it means a slightly sweetened fluffy dosa.

Suman

[Episure]

Episure,

The tool that you describe - steel ruler with ball bearings - is it sold specifically for Khandvi? Or is it something you came up with? Either way, it sounds interesting.

Rajsuman,

My maid was able to but I could not handle the hot paste and spread it with uniform thickness. So I conceived this jig for which I took a steel foot ruler and attached two ball bearings on either ends. This gave a clearance of about 2-3 mm and spreads the khandvi within that gap. I've not yet been able to find it in my stuff since I moved to Bangalore else I would have taken a picture.

A home pasta machine may do the job too. I also think that an oiled steel rolling pin may work if you are adept at making thin chapatis.

If I havent been clear, ask more.

If any one wants a diagram, I can make one and email it. I tried to put up one over here by keyboard but it didnt work out.

[bague25]

Suman

Thanks for the link. But what I need is more explanation than a recipe. Has anyone tried to make khandvi in the microwave? What's the difference (if any) with the stovetop or pressure cooker version. What to do if you work slowly and need to heat up again ? Does the reheating process affect the end-result?

Can someone help??