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Recipe :
Khandavi
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Preparation Time : 40 minutes
Serves : 6-8
Ingredients : |
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For seasoning:
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Oil - 4 tsp
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Sesame seeds - 2 tsp
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Mustard seeds - 1½ tsp
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Coconut scraped – 1½ tbsp
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Coriander leaves, finely chopped - 1 tbsp
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Asafoetida - 2 pinches
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Green chilies, chopped - 2
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Curry leaves - 1 stalk
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Method : |
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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.
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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.
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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)
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When cool, cut into 2" wide strips. Carefully
roll each strip, repeat for all plates. Place in a serving dish.
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For seasoning:
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Sprinkle coconut and coriander all over khandvi
rolls.
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Heat oil in a small pan. Add cumin, asafoetida,
curry leaves and chilies. At last add sesame seeds and immediately
pour over rolls.
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Serve as it is or with garlic chutney.
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