Days are passing by and we are still stuck in so many things and since there is no clarity on those. I, in a confused state of mind is waiting for the clouds to clear and see the clear sky. I know I’m confusing you further but believe me I will clarify it in a few days hopefully. Meanwhile do know I’m trying to finish the grocery in the house so that I can go on a holiday with DH.
I had a friend and her son visiting us today, they came to spend an afternoon with us. I had a good time chatting with her the whole day. After she left, I rested for sometime and then suddenly I had an urge of making something quick and interesting and the thought became a reality after I made these delicate chickpea flour cigars, these are called Khandvi in Gujarati and Suralichi vadi in Marathi. I had made them ages back on the gas stove but this time I made it in the microwave and realised how easy it is to make them like this.
The only tricky part in making the cigars is spreading the thickened batter evenly and quickly after it is cooked. This is a skilled task and comes with practice only. Gladly, the cigars came out well, flavoured nicely and delicate to handle.
Ingredients ( makes about 18-20)
A cup of chickpea flour
2 cups butter milk
1/4tsp turmeric
1/8+1/8tsp asafoetida (heeng)
salt to taste
2-3tbsp oil for tempering (baghar)
1tbsp mustard seeds
4-5 green chillies
1/2tsp sugar
1/4 cup freshly grated coconut
1/4 cup chopped cilantro
Method
Mix the butter milk in the chickpea flour gradually without making lumps.
Add salt and turmeric and half of the asafoetida.
Cook in the microwave for 1-1/2mins on 100% microwave.
Remove and mix thoroughly, run the hand mixer to remove any lumps.
Cook again for another minute on 100% microwave, mix and run the handy.
Repeat the process till the batter thickens (it took me almost 5-1/2mins).
Spread the batter in batches evenly on an aluminium foil. This has to be done very fast. I used three sheets of foil to spread the batter. One can spread it on the back side of the steel plates too.
Let the spread batter cool down and then cut it into 1 inch thick strips.
Mix the coconut, coriander, salt to taste and sugar. Spread this mix in small quantities on all the 3 aluminium foil sheets.
Very carefully roll out each cut strip into cigars.
Heat oil add green chilies and asafetida. Pour this tempering on the cigars.
Serve the savory cigars with green chutney.
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