Recipe : Khandavi

Preparation Time : 40 minutes
Serves : 6-8

Ingredients :

• Gram flour - 1 cup

• Thin buttermilk - 3 cup

• Salt to taste

• Turmeric powder - 2 to 3 pinches

• Oil - 1 tbsp

• For Seasoning:

• Oil - 4 tsp

• Sesame seeds - 2 tsp

• Mustard seeds - 1½ tsp

• Coconut scraped – 1½ tbsp

• Coriander leaves, finely chopped - 1 tbsp

• Asafoetida - 2 pinches

• Green chilies, chopped - 2

• Curry leaves - 1 stalk

Method :

• Mix thin buttermilk, flour, salt and turmeric to form a batter. Heat the batter over high flame. Stir vigorously and evenly to avoid lump formation.

• Cook till the mixture thickens and starts leaving the sides a bit, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large greased plate.

• Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. You may require 4-6 plates for this. (Make a point that they are absolutely flat surfaced)

• 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 chilies. At last add sesame seeds and immediately pour over rolls.

• Serve as it is or with garlic chutney.