Khamdi Recipes

GUJARATI KADHI

Steps:

• Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
• Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.

KHAMDI

Steps:

• Put the channa dal, urad dal and the rice in a bowl.
• Add water till it covers the surface of these.
• Allow to remain soaked for 4-5 hours.
• Grind all together in a mixie.
• Transfer to a big bowl.
• Allow to ferment overnight.
• The following morning, whisk the mixture of the dals and rice, so as to incorporate as much air as possible into it.
• Add some water, salt, turmeric powder, ginger-chilli paste and baking soda.
• Grease a thali with oil on the sides and base as well.
• Pour a thin layer (evenly spread it out) onto the thali.
• Steam for 5-7 minutes.
• Unmold onto a plate.
• Put into a bowl and mash it well.
• Now, heat some oil in a pan.
• Add mustard seeds, allow to crackle, then and the mashed mixture.
• Mix.
• Add garlic paste and fry till the raw smell is gone.
• Add sugar and mix well.
• Garnish with cilantro, sevain and coconut.
• Serve immediately.