Khandvi
Ingredients
- 1 cup Besan flour / கடலை மாவு
- ¾ cup Sour Curd / தயிர் புளித்தது
- 1 inch Ginger / இஞ்சி - chopped
- 4 nos Green Chili, Fresh / பச்சை மிளகாய் - chopped
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- 1 tsp Salt / உப்பு - adjust to your taste
- 1 pinch Asafoetida / பெருங்காயம்
- 2 tbsp Coconut, Fresh / தேங்காய் - grated
- 1 bunch Coriander leaves, Fresh / கொத்தமல்லி - chopped
- 1 bunch Curry leaves, Fresh / கருவேப்பிலை
- 2 tsp Mustard seed / கடுகு
- 2 tsp Sesame seed, White / எள்ளு, வெள்ளை
- 2 tbsp Oil / எண்ணெய்
Instructions
- Take sour curd in a bowl, add water and stir well
- Add ginger, chili paste, turmeric powder, asafoetida, salt and mix well
- Add besan and mix well without forming lumps
- Grease oil on plates
- Mix chopped coriander and coconut and keep aside
- Pour the batter in a saucepan and start cooking in medium flame
- Keep constantly stirring the mix, careful there should not be any lumps formed
- Lower the flame once the batter thickens
- Try to spread the batter in the plate and roll it, if unable to roll then batter needs little more cooking
- Pour the thickened batter on the greased plate and spread well evenly into a thin layer
- Allow it to cool a little bit
- Cut the layer into equal sized strips
- Scatter coriander and coconut mix over the layer
- Gently roll each strip tightly
- Heat oil in a pan
- Temper mustard seeds, allow it to splutter
- Add curry leaves, green chili and fry for a min
- Add sesame seeds and fry a bit
- Garnish over the khandvis
- Serve hot with coriander and/or mint chutney
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