Monsoon Khandvi

Name: Monsoon Khandvi
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Gramflour; 3 cup Chas (buttermilk); to taste Salt; 1/4 tspn turmeric powder; 1 pinch Hing; 2 tbsn Oil; 1 teaspoon mustard seeds; 1/2 teaspoon Sesame seeds; 2 green chilli chopped; curry leaves few; Coriander leaves handful; 2 tspn Freshly grated coconut; Onion rings For Garnish (optional)

Rani Soni @cook_8097189

Mouthwatering Gujju recipe

Rani Soni @cook_8097189

Mouthwatering Gujju recipe

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Ingredients

2 servings

1 cupGramflour
3 cupChas (buttermilk)
to tasteSalt
1/4 tspn turmeric powder
For Tempering
1 pinchHing
2 tbsn Oil
1 teaspoonmustard seeds
1/2 teaspoonSesame seeds
2green chilli chopped
curry leaves few
Coriander leaves handful
2 tspnFreshly grated coconut
Onion rings For Garnish (optional)

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Steps

1

Place Gram flour in a deep heavy pan and add buttermik, turmeric powder,salt and mix very well without any lumps
2

Pour batter into a heavy bottomed pan or a kadai and cook on low flame.
3

Cook until mixture becomes thick and does not taste raw. It will take approx 8 minutes. (Time may vary depending on the thickness of pan and quantity of batter Transfer a large spoonful of batter over previously greased plate or thali. Spread batter in a thin layer with the backside of a flat spoon or a spatula. Depending on the quantity of the batter and size of a plate, you may ne Cut this layer into strips roll up each strip like a scroll, as firmly as you can, without breaking them.
4

Let it cool for 3-4 minutes. Once cooled, place straight cuts using a knife and make 2″ wide strips. Sprinkle coconut. Roll each strip to get small cylinders
5

Heat 2 tablespoons cooking oil in a small tempering pan. Add mustard seeds.when they begin to crackle, curry leaves and green chillies and let them cook for around 30-40 seconds. Add sesame seeds only in the end when the sauté is ready.
6

Pour prepared seasoning over khandvi rolls. Sprinkle chopped coriander leaves.Garnish with onion rings. Serve it with your fav chutney