How to Roll Khandvi Easily: Creating a Khandvi at home is also an art, because it does not roll easily and bursts again and again. In such a situation, today we will share some tricks with you, so that you can easily roll Khandvi without lumps.
Soft Khandvi Making Tips: Khandvi is a famous and wonderful dish of Gujarat, which is prepared from gram flour and curd or buttermilk. It is considered difficult to make as much as attacitive in appearance. Often people complain that Khandvi does not have a role, either the batter gets lumps or it bursts while rolling and sticks on the plate itself. This is the reason that many times people avoid making it and eaten by asking for it from the market itself. If you also have the same difficulty in making Khandvi, then read this article completely and know the special trick of making Khandvi in the right way that will protect it from lumps and bursting.
Khandvi’s secret batter
The most main step to make Khandvi is its batter. The measurement of gram flour and curd should be correct while making the batter. By adding water to it, the batter should be witnessed so much that there is not a single kernel in it. The smooth the batter is, the more the rolls will become perfect. Whisk it well for smooth and lump free batter.
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The correct way of cooking
It is very important to run the batter continuously while cooking on gas. Many times people stop in the middle, due to which the batter starts sticking and lumps up. To keep the batter smooth, it should be run continuously on medium heat. When it starts flowing uniformly when it falls thick and falling from a spoon, then understand that the batter is ready.
Trick of spreading the batter
The real fun of Khandvi rolling is only when spreading on the batter plate without sticking. For this, make the plate a slight oil grease. As soon as the batter is ready, immediately spread it in a thin layer on the plate. When delayed, the batter will freeze quickly and it will be difficult to spread. To see if the batter will come out easily, spread the batter first in a slightly plate and when it cools down and see it. If you roll easily, then take out the entire batter oil in a greased plate and spread it.
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The right time to roll
The timing of rolling Khandvi is also very important. If the batter is colder, it will explode while rolling. As soon as it remains light, cut strips with a knife and roll it slowly. This will make Khandvi very smooth and perfect role.
Tadka
After the role, Khandvi is decorated with special tempering. Putting a temper of mustard seeds, green chillies and curry leaves increases its taste even more. If you add coconut powder and green coriander over above, then Khandvi will take more wonderful to eat.