khandvi

Ingredients

For Khandvi

🌿1 cup besan (bengal gram flour)

🌿3 cup butter milk

🌿a pinch of asafoetida (hing)

🌿1/4 tsp turmeric powder (haldi)

🌿2 tsp ginger-green chilli paste

🌿salt to taste

🌿oil for greasing

🌿2 tsp oil

🌿1 tsp mustard seeds 

🌿1 tsp sesame seeds 

🌿1/4 tsp asafoetida (hing)

For The Garnish

🌿2 tbsp freshly grated coconut

🌿2 tbsp finely chopped coriander (dhania)

Method

For khandvi

To make grease 3 thalis (10” diameter each) lightly with oil on both the sides and keep aside. I am doing on kitchen pletaform 

🌿Combine the buttermilk  in a deep bowl, mix well and keep aside.

🌿Add the besan in buttermilk  

🌿add asafoetida, 

🌿turmeric powder, 

🌿ginger-green chilli paste

 🌿salt in a deep non-stick pan and mix well using a whisk till no lumps remain to make a smooth mixture.

🌿Switch on the flame and cook on a slow flame for 9 minutes, while stirring 

🌿continuously or till it thickens.

🌿Spread a spoonful of the batter on a greased thali, wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and t

🌿check once more if it gets rolled perfectly.

While it is still hot, pour little portions of the mixture on the insides of 3 greased thalis and spread the mixture in a circular motion into a thin layer using a vati.

Turn all the 3 thalis and spread the remaining mixture on their back sides 

🌿Allow them to cool for 5 to 10 minutes and roll them up tightly.

🌿Cut each roll into 6 equal pieces and keep aside.

🌿For the heat the oil in a small pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for a few seconds.

Pour the tadka over 

Garnish with coconut and coriander and serve.