Khandvi
| Ingredients: |
 |
Gram flour (besan) |
- |
1/2cup |
| Thin buttermilk |
- |
1cup |
| Salt to taste |
|
|
Turmeric powder |
- |
2-3pinch |
| Oil |
- |
1tbs |
| For seasoning: |
Oil |
- |
2tsp |
Sesame seeds |
- |
1tsp |
Mustard seeds |
- |
1/2tsp |
Scraped Coconut |
- |
1tbs |
Finely chopped Coriander |
- |
1tbs |
Asafoetida |
- |
2pinch |
Finely chopped green chillies |
- |
2nos |
| Curry leaves |
- |
1stalk |
Method of Preparation:
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.
Seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. At last
the sesame seeds and immediately pour over rolls. Serve as it is or with garlic chutney.
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