KHANDVI

Ingredients

1 cup besan/gram flour

1 cup fresh curd mixed with 1 1/2 cups of water

1/4 teaspoon of lemon juice

2 teaspoon ginger-green chilli paste

1/4 tsp turmeric powder 

a pinch of asafoetida 

salt to taste

3 1/4 tsp oil

1 teaspoon mustard seeds 

1/4 tsp asafoetida

5 to 6 curry leaves 

1/2 teaspoon sesame seeds

1/2 tsp finely chopped green chillies 

1 tablespoon grated ginger

For The Garnish

2 tbsp freshly grated coconut

2 tbsp finely chopped coriander

Recipe

Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter, taking care that no lump remains.

Cook on a slow flame, while stirring continuously till it becomes thick, it takes around 8-9minutes.

Grease a thali on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.

Divide the batter into two equal portions.

 While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula.

When cool, cut the khandvi on each thali lengthwise into equal portions and roll up each gently.

For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds, sesame seed.

When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.

Pour the tempering over the khandvis.

Serve immediately garnished with coconut and coriander.