|
Khandvi
|
Ingredients |
Serves (4-6) |
|
Besan |
|
1 cup |
|
Thin buttermilk |
|
3 cups |
|
Turmeric powder |
|
1\4 tsp |
|
Ginger |
|
1 small piece |
|
Green chillies |
|
2 |
|
Salt |
|
to taste |
| |
|
|
|
Seasoning |
|
|
|
Oil |
|
2 Tbsp |
|
Mustard |
|
1 tsp |
|
Curry leaves |
|
few |
| |
|
|
|
Garnish |
|
|
|
Purie desiccated
coconut |
|
2 Tbsp |
|
Corriander leaves |
|
2 Tbsp |
|
Cooking Method
 |
Lightly grease the back sides of 3-4 big thalis or
trays. Grind ginger and green chillies together.
Mix with besan. Add salt, turmeric powder and
buttermilk. |
|
|
Mix well and cook stirring till the mixture forms a
smooth, soft paste. |
|
|
Spread thinly on the thalis or trays. |
|
|
Cool and cut into 2 cm wide strips. Carefully roll
each strip and place on a plate. |
|
|
Heat oil and season with mustard and curry leaves.
Pour on khandvis. Sprinkle 1 tbsp of warm water on
desiccated coconut and mix well. After 5 minutes,
sprinkle it on khandvis along with corriander
leaves. |
|
