Khandavi
Materials(for 3-4 servings )
- 1 cup gram flour
- 1 cup yogurt (mixed with 1 cup of water to dilute)
- Salt to taste
- ½ tsp chilli and ginger paste
- 2-3 pinch of turmeric powder
- 1 tbsp oil
- 1 tsp sesame seeds
- ½ tsp mustard seeds
- 1 tbsp coconut (grated)
- 1 tsp chopped coriander leaves
- Two pinch asafoetida
- Two green chilly
- 8-10 Curry leaves
Method(How to make khandvi at home)
- Grease few thalis or clean marble top with a little oil
- Whisk the yogurt, water and gram flour, taking care that no lumps remain.
- Add green chiili and ginger paste, asafoetida, turmeric powder and salt. Whisk until well blended.
- Pour 1 tbsp oil in thick bottomed pan or non stick pan and transfer the mixture into the pan, cook this mixture on low- medium heat and stirring continuously to prevent lump formation, till it becomes a smooth thick batter. (it will take around 12-15 mins).
- Spread the hot mixture on the prepared surface or thalis as thinly as possible, with a flat spatula. When you have finished spreading the batter, allow it to cool.
- When cool, cut into strips two inches wide and roll them tightly.
- Place the cut rolls on a serving dish. Heat oil in a pan for seasoning, add mustard seeds, sesame seeds, allow them to crackle, add the curry leaves and green chillies and remove from the heat and pour seasoning over the khandvi's pieces.
- Garnish with coriander leaves and grated coconut.
- Serve with Green Chutney.