Khatta Besan

Khatta Besan

This is a Maharashtrian easy and quick to cook side dish, that goes well with Indian breads and rice.

Khatta BesanThis is a Maharashtrian easy and quick to cook side dish, that goes well with Indian breads and rice.

Summary

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  • Courseside dish
  • Cuisineindian
  • Yield3 servings 3 serving
  • Cooking Time25 minutesPT0H25M
  • Total Time25 minutesPT0H25M

Ingredients

Buttermilk - 
1.5 cups
Curd - 
2 tablespoons
Gram Flour (Besan) - 
2/3 cups
Water - 
1.5 cups
Salt - 
to taste
Turmeric powder - teapsoon
1/4
Chili Powder - 
1 teaspoon
Green chilli medium -
1
Onion large - 
1
Tomato medium - 
1
Garlic - 
4 cloves
Curry leaves -
10
Asafoetida -
1/8 teaspoon
Mustard seed -
1/4 teaspoon
Oil -
2 tablespoons

Steps

  1. In a bowl using a wire whisk beat together the gram flour, buttermilk and curd to create a lump free watery batter. Keep aside
  2. Finely chop onion, green chilli, garlic and tomato. Keep aside
  3. In a heavy bottomed pan heat oil and add the mustard seeds. After the mustard seeds splutter, add asafoetida and curry leaves. Fry for 5 -10 seconds
  4. Add the chopped garlic, green chilli and onion. Sprinkle a pinch of salt to allow the onion to cook faster.
  5. Once the onion turns translucent and is cooked through add turmeric powder, chilli powder and salt. Sauté for a minute.
  6. Add the chopped tomato and cook until soft.
  7. Pour in the gram flour, buttermilk and curd mixture. Add water and cook on low heat for 10-15 minutes to allow the gram flour to cook completely. Stir every 2-3 minutes
  8. Khatta besan is ready when the mixture thickens to a thick cake batter consistency.