सिर्फ दो चीजोंसे और एक ही बर्तन में, कुकर में बनायें खांडवी | Khandvi in Cooker | MadhurasRecipe

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Khandavi is also known as Suralichi vadi in Maharashtra. This is a Gujarati snack. You may feel it is difficult to make. But actually, it is not. We are making it in pressure cooker. This is perfect tea time snack. Enjoy this delicate and yummy suralichi vadi.

Ingredients:
• 1 cup Besan
• 1 cup Curd
• 1 tsp powdered Sugar
• 1/4 tsp Turmeric powder
• Salt to taste
• 1 cup Water
• Shredded fresh Coconut
• Finely chopped Coriander leaves
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 pinch of Hing
• Green chilies

Method:
• Sieve besan through a strainer.
• This is an important step. Do not miss it.
• Add curd, powdered sugar, turmeric powder, salt and mix everything well together.
• You can use buttermilk in place of curd.
• Add water and mix well.
• Add about 1-1 1/2” water at the base of the cooker.
• Place the dish that comes with cooker at the base and the pot of batter on it.
• Close the lid and cook on medium heat until 3 whistles.
• Turn off the gas and wait until all the steam is released.
• Process after this must be done very quickly.
• Open the lid and take the pot out.
• Mix the batter just once. The steam from it should not be released.
• Take a big tray that comes with over and add ladle full batter in it.
• You can use any dish in place of the tray.
• Spread the batter with flat spatula.
• Follow the procedure until all the batter is spread well.
• Let it cool down for about 10-15 minutes.
• Sprinkle fresh coconut and coriander leaves.
• You also can sprinkle finely chopped green chilies if you want.
• This is optional. You can skip it if you don’t want.
• Cut it into strips with the help of cutter or knife.
• You can decide the width of the khandavi.
• Pick the batter up from one end and roll it carefully.
• Khandavi is all ready.
• For tadka, heat up oil in a pan.
• When oil is hot enough add mustard seeds and let them pop up.
• Add cumin seeds, hing, green chilies and spread this tadka on khandavi.
• Garnish with fresh coconut and coriander leaves.


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