Khandvi

Name: Khandvi
Cuisine: Indian
Ingredients: 1 1/4 cups.Gram flour(besan); 1 cup.yogurt; 1 -inch piece.Ginger; 2 .green chillies; 4 table spoon.oil; to taste.salt; 1/2 teaspoon.turmeric powder; 1 table spoon.lemon juice; 1 pinch.asofoetida; 1 teaspoon.mustard seeds; 2 tea spoons.coconut scraps; as needed.fresh coriander leaves chopped a few springs; leaves as needed.curry; as needed.grated carrots(optionals)

Puja Manchanda @cook_10122485

Khandvi

Puja Manchanda @cook_10122485

Saved

Ingredients

1 1/4cups.Gram flour(besan)
1cup.yogurt
1-inch piece.Ginger
2.green chillies
4table spoon.oil
to taste.salt
1/2teaspoon.turmeric powder
1table spoon.lemon juice
1pinch.asofoetida
1teaspoon.mustard seeds
2tea spoons.coconut scraps
as needed.fresh coriander leaves chopped a few springs
leavesas needed.curry
as needed.grated carrots(optionals)

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Steps

1

Sieve besan and keep in bowl. Grind ginger and green chillies. Grease the reverse side of a few thalies or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water.
2

Mix the besan with ginger green chilies paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.
3

Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready.
4

Quickly spread portions of the mixture over the greased inverted thalies or marble table top as thinly as possible while the batter is still hot.
5

When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds.
6

When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.