Khandvi
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Gram flour; (besan) |
| 1 | cup | Thin buttermilk |
| Salt to taste | ||
| 2 | Pinches turmeric powder; (2 to 3) | |
| 1 | tablespoon | Oil |
| 2 | teaspoons | Oil |
| 1 | teaspoon | Sesame seeds |
| ½ | teaspoon | Mustard seeds |
| 1 | tablespoon | Coconut scraped |
| 1 | tablespoon | Coriander finely chopped |
| 2 | Pinches asafoetida | |
| 2 | Green chillies finely chopped | |
| 1 | Stalk curry leaves | |
Directions
FOR SEASONING
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 chillies.
At last at sesame seeds and immediately pour over rolls.
Serve as is or with garlic chutney.
Making time: 30 minutes
Makes: 15-18 rolls
Converted by MC_Buster.
Converted by MM_Buster v2.0l.