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Khandvi
Ingredients
- ¾ cup gram flour
- ¾ cup yoghurt
- 1 cup
- 2 tsp ginger-green chili paste
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 1 pinch asafetida
- 2 dried red chili pieces broken
- ½ tsp turmeric powder
- 2 tsp freshly grated coconut leaves For garnishing
Instructions
- Sieve the gram flour in a glass bowl .
- Make a paste with green chilies and ginger .
- Grease the reverse side of a stainless-steel thali or marble tabletop with a oil
- Mix the gram flour with ginger green chili paste, salt, turmeric powder, lemon juice and buttermilk.
- Take care that no lumps are formed.
- In a thick bottomed pan, cook this mixture by stirring continuously till it becomes a smooth thick batter.
- Quickly spread long and thin portions of the mixture over the oiled inverted thali or marble tabletop as thinly as possible while the batter is still very hot.
- When cool, cut into 2” wide strips and roll then tightly, taking care that they don’t break
- Heat two tbsp. of oil and add a pinch of asafoetida and mustard seed. When they crack/splutter, pour over the pieces.