Khandvi


Preparation Time – 40 minutes
Serves – 6 – 8




Ingredients :




 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.

                                               

 Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. You may require 4-6 plates for this. (Make a point that they are absolutely flat surfaced)
 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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