Khandvi

Preparation Time - 5 Min                   Cooking Time - 10 Min                        Serves - 4

Ingredients:

Besan - 1 Cup

Curd - 3/4 Cup

Water - 1 1/4 Cup

Ginger paste - 1/2 Tsp

Green Chili paste - 1/4 tsp

Asafoetida - a pinch

Turmeric powder - 1/2 Tsp

Salt - 1 Tsp or to taste

For Tempering:

Oil - 2 Tbsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Curry leaves - 4

Chopped green chili - 2

Chopped cilantro - 2 Tbsp

Desiccated coconut - 1 Tbsp

Method:

1) In a bowl mix besan, water, asafoetida, turmeric powder, green chili paste, ginger paste ans salt and whisk it well. Make sure there are no lumps.

2) Apply oil on back side of 2-3 big steel plates and keep them ready to spread khandvi mixture or you can grease a piece of  aluminium foil. I prefer foil as one can simply throw it after use no need to wash any plate.

3) Heat wok and add this besan mixture in it. Cook for 7-8 min. on low flame stirring continuously.

4) Use a flat spoon and spread this mixture on greased foil or plate. Using knife make vertical marking of 1- 1/5 inch wide.

 


5) Start at a corner and roll up each khandvi. When khandvi is of your desired size cut it and roll the remaining. Place all rolled khandvi in a plate.

 


6) Heat oil in a pan and crackle mustard seeds. Add cumin seeds, curry leaves and green chili and immediately switch off stove.

7) Add this tadka(tempering) on rolled khandvi. Garnish with fresh cilantro and coconut and serve.

Khandvi