Tomato Sev

Ingredients:

Rice flour - 4 Cup

Urad dal - 1/2 Cup

Chopped Tomato - 3 Cup

Sesame seeds - 1/4 Cup

Carom seeds - 2 Tsp

Salt - To taste

Red chili powder - to taste

Butter - 1/4 Cup

Oil - to deep fry

Method:

1) Dry roast urad dal on low medium flame till golden brown in color.

2) Let dal cool for 5 min and grind to fine powder and keep aside.

3) Chop tomato and fry in pan till they become soft.

4) Let tomatoes cool for 5 min and grind to smooth paste.

5) In a bowl take rice flour, urad dal flour and add melted butter in it.
  Tip : You can use besan(gram flour) instead of rice flour and urad dal flour.

6) Mix well and add sesame seeds, red chili powder, cumin powder and salt.

7) Add little water as required and knead a dough of stiff consistency. Do not make the dough soft.

8) Put the dough in sev maker. Make sev and deep fry in hot oil.

9) Server hot or store in air tight container.

Tomato Sev

Khandvi

Preparation Time - 5 Min                   Cooking Time - 10 Min                        Serves - 4

Ingredients:

Besan - 1 Cup

Curd - 3/4 Cup

Water - 1 1/4 Cup

Ginger paste - 1/2 Tsp

Green Chili paste - 1/4 tsp

Asafoetida - a pinch

Turmeric powder - 1/2 Tsp

Salt - 1 Tsp or to taste

For Tempering:

Oil - 2 Tbsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Curry leaves - 4

Chopped green chili - 2

Chopped cilantro - 2 Tbsp

Desiccated coconut - 1 Tbsp

Method:

1) In a bowl mix besan, water, asafoetida, turmeric powder, green chili paste, ginger paste ans salt and whisk it well. Make sure there are no lumps.

2) Apply oil on back side of 2-3 big steel plates and keep them ready to spread khandvi mixture or you can grease a piece of  aluminium foil. I prefer foil as one can simply throw it after use no need to wash any plate.

3) Heat wok and add this besan mixture in it. Cook for 7-8 min. on low flame stirring continuously.

4) Use a flat spoon and spread this mixture on greased foil or plate. Using knife make vertical marking of 1- 1/5 inch wide.

 


5) Start at a corner and roll up each khandvi. When khandvi is of your desired size cut it and roll the remaining. Place all rolled khandvi in a plate.

 


6) Heat oil in a pan and crackle mustard seeds. Add cumin seeds, curry leaves and green chili and immediately switch off stove.

7) Add this tadka(tempering) on rolled khandvi. Garnish with fresh cilantro and coconut and serve.

Khandvi