Khandvi
Ingredients
1/2 cup gram
flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil
For seasoning:
2 tsp. oil
1 tsp.
sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut
scraped
1 tbsp. coriander finely chopped
2 pinches
asafoetida
2 green chillies finely chopped
1 stalk
curry leaves
Method
Mix water, flour,
salt and turmeric to form a batter. Heat oil in a heavy pan,
add batter. Stir vigorously and evenly to avoid lump
formation. Cook till the mixture does not taste raw, stirring
continuously. When done (about 7-8 minutes), pour a ladleful
in a large plate. Spread as thin as possible with the back of
a large flat spoon. Use circular outward movements as for
dosas. 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 chillies. At last at sesame seeds and immediately
pour over rolls. Serve as is or with garlic chutney.
|
