KHANDVI

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INGREDIENTS
Gram flour ( Besan ) - 1/2 cup
Thin Buttermilk - 1 cup
Salt to taste
Turmeric powder - 1/4 tspn
Oil - 1 tbl spn

FOR SEASONING

Oil - 2 tspn
Sesame Seeds - 1/2 tspn
Mustard seeds - 1/2 tspn
Coconut Scraped - 1 tbl spn
Coriander finely chopped - 1 tbl spn
Asafoetida - 2 pinches
Green Chilies finely chopped
Stalk Curry Leaves - 1 stalk


METHOD

  •  Mix water, flour, salt and turmeric to form a batter. 
  • Heat oil in a heavy pan, add batter. 
  • Stir vigorously and evenly to avoid lump formation. 
  • Cook till the mixture does not taste raw, stirring continuously. 
  • When done (about 7-8 minutes), pour a ladleful in a large plate. 
  • Spread as thin as possible with the back of a large flat spoon.
  •  Use circular outward movements as for dosas. 
  • When cool, cut into 2 wide strips. Carefully roll each strip, repeat for all plates.
  •  Place in a serving dish.

FOR SEASONING

  • Sprinkle coconut and coriander all over khandvi rolls.
  •  Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chilies. 
  • At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.


















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