Take besan, curd, water , salt and asafoetida ( if also add turmeric ) in a heavy bottom pan . Using a whisk , beat it smoothly.Heat in medium flame with constant stir . Make sure you stir well until the bottom of the batter over the bottom faster. stir until mixture thickens and cooks . It must not be too thick, but that would be easy to spread . Do not over cook it , otherwise you may not be able to spread. Last place it in a tray and heated with mustard , asafoetida and spread it over the khandvis . Garnish with coriander and grated coconut . Note
Keep ready - clean counter top or cutting board smooth and flat as I used as shown in the picture. You also need a spatula to spread the mixture. If you are not comfortable using the counter so that I can use aluminum foil over the counter . Act quickly , transfer batter anti top.If you have more batter , put it in two or three places . I use a lot less, they just need to cut the plastic. So I spread the batter thinly using a spatula . Let it cool down completely.
Draw lines with scissors into strips. trim edges. I stips divided into two and rolled gently into khandvis. I uploaded a video below. If the mixture has cooled down, spread a thick and so khadvis too . So act quickly. Instead of spreading a rectangle , you can do dosa / crepes and cut too . Use a ladle to spoon spatula to level the batter parts thick . Serve with lots of grated fresh coconut garnished with a green side dish Chutney / dip . Snack time perfect for your family too.
Remove from bowl and knead for 1 minute. Return to the bowl and cover with evidence for 30 minutes. Leave in a warm place for 40 minutes, or until dough has risen about 2 cm above the top of the tin . Roll into a ball , place in a bowl greased, cover with a damp cloth and place in a special recipe. Out to prove the chamber for 50 minutes or until doubled in size. Place in the steamer and steam trivet panson for 25 minutes. Use a cutter cookie diameter of 4 cm pieces and cut out dough on a tray baking greased.
When sorghum is used, it is often soaked in water overnight and in the morning following cookedthe use the same water . Sometimes fermentation occurs. Thus , grain soaked become whiter and keep longer compared to plants with notbeen soaked . Soak may decrease the cooking time . Flavor. Flavor may vary depending on the isfermented porridge or not, and whether the porridge made from flour from grain roasted or beenmilled . Seasonings, sugar , sesame, lemon , orange or milkmay also be added to improve the taste.
Keep ready - clean counter top or cutting board smooth and flat as I used as shown in the picture. You also need a spatula to spread the mixture. If you are not comfortable using the counter so that I can use aluminum foil over the counter . Act quickly , transfer batter anti top.If you have more batter , put it in two or three places . I use a lot less, they just need to cut the plastic. So I spread the batter thinly using a spatula . Let it cool down completely.
Draw lines with scissors into strips. trim edges. I stips divided into two and rolled gently into khandvis. I uploaded a video below. If the mixture has cooled down, spread a thick and so khadvis too . So act quickly. Instead of spreading a rectangle , you can do dosa / crepes and cut too . Use a ladle to spoon spatula to level the batter parts thick . Serve with lots of grated fresh coconut garnished with a green side dish Chutney / dip . Snack time perfect for your family too.
Remove from bowl and knead for 1 minute. Return to the bowl and cover with evidence for 30 minutes. Leave in a warm place for 40 minutes, or until dough has risen about 2 cm above the top of the tin . Roll into a ball , place in a bowl greased, cover with a damp cloth and place in a special recipe. Out to prove the chamber for 50 minutes or until doubled in size. Place in the steamer and steam trivet panson for 25 minutes. Use a cutter cookie diameter of 4 cm pieces and cut out dough on a tray baking greased.
When sorghum is used, it is often soaked in water overnight and in the morning following cookedthe use the same water . Sometimes fermentation occurs. Thus , grain soaked become whiter and keep longer compared to plants with notbeen soaked . Soak may decrease the cooking time . Flavor. Flavor may vary depending on the isfermented porridge or not, and whether the porridge made from flour from grain roasted or beenmilled . Seasonings, sugar , sesame, lemon , orange or milkmay also be added to improve the taste.
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