Khandvi
5:15 PM
Khandvi
Preparation Time - 40 minutes
Serves - 6 - 8
Gram flour - 1 cup
Thin buttermilk - 3 cup
Salt to taste
Turmeric powder - 2 to 3 pinches
Oil - 1 tbsp
For seasoning:
Oil - 4 tsp
Sesame seeds - 2 tsp
Mustard seeds - 1½ tsp
Coconut scraped – 1½ tbsp
Coriander leaves, finely chopped - 1 tbsp
Asafoetida - 2 pinches
Green chilies, chopped - 2
Curry leaves - 1 stalk
Method :
Mix thin buttermilk, flour, salt and turmeric to form a batter. Heat the batter over high
flame. Stir vigorously and evenly to avoid lump formation.
Cook till the mixture thickens and starts leaving the sides a bit, stirring
continuously. When done (about 7-8 minutes), pour a ladleful in a large greased plate.
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 add sesame seeds and immediately pour over rolls.
Serve as it is or with garlic chutney.
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