Ingredients
- Gram Flour (Besan) – 1 cup
- Yogurt – 1 cup
- Water – 1 cup
- Turmeric Powder – 1/8 tsp
- Asafetida (Hing)
- Ginger paste – blueberry size
- Green Chili paste – 1/4 tsp (optional)
- Grated Coconut – 1 tbsp
- Mustard Seeds – 1 tsp
- Sesame Seeds – 1 tsp
- Dry Red Chilly – 1
- Oil – 2 tbsp
- Curry Leaves – 1 spring
- Salt – to taste
How to make Khandvi
- Mix together the gram flour, ginger paste, green chili paste, turmeric powder, thing, and required salt.
- Add the yogurt and water gradually while stirring continuously to make a smooth paste.
- Transfer this to a pan and cook the mixture for about 10 minutes stirring continuously.
- After the besan mixture is completely cooked and it becomes like a smooth paste, switch off the flame.
- Using a spatula or spoon take some of the mixture and spread it onto a smooth ungreased surface immediately. (It can be the back of a stainless steel plate, baking tray, cookie sheet or just an aluminum foil.)
- Let it cool for about 5 minutes.
- In the meantime heat a pan and make a seasoning of mustard seeds, sesame seeds, curry leaves, and dry red chili.
- Sprinkle half of the seasoning over the mixture.
- Cut into thin strips and roll up each strip into firm roll.
- Arrange the rolls in a serving dish, and garnish with the remaining seasoning and grated coconut.
