Coconut khandvi roll

Name: Coconut khandvi roll
Total time: 3600 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: For batter:-; 2 cup besan; 1 cup curd; 1/2 tsp turmeric powder; 1 tsp salt; Water; For tadka:-; 1/2 cup Grated coconut; 2 tbsp oil; 1 tsp mustard seeds; 1 pinch hing; 2 green chillies chopped

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Ingredients

60 minutes

5-6 servings

For batter:-
2 cupbesan
1 cupcurd
1/2 tspturmeric powder
1 tspsalt
Water
For tadka:-
1/2 cupGrated coconut
2 tbspoil
1 tspmustard seeds
1 pinchhing
2green chillies chopped

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Steps

60 minutes

1

At first take a bowl and add besan, whisk curd and water. Now make a smooth batter.
2

Transfer the batter in a wok or havey base pan. In medium flame continuesly stir it for 10-15 min and make a smooth batter. Not thik nor thin, without any lums.
3

Hot batter spread very quickly in a flat surface thali/plate, with the help of sharp spetula. Spread very thin layer.
4

After 5-6 minutes cut the layer in equal strips and roll it.
5

Khandvi is ready for tadka.
6

In a pan head oil for tadka add mustard seeds, hing, green chillies when it's crackled pore it on khandvi rolls.
7

It's ready. Sprinkle grated coconut on the top. Serve with red or green chutney.