Cooking Instructions
- 1
Take the curd (yogurt) in a bowl.add water and stir well till smooth.
- 2
Add ginger+green chilli paste, turmeric powder,hing and salt mix well.
- 3
Add the ham flour (besan) with a wired whish,keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter.
- 4
Spread oil on plates or boards or tray or thalis work very well.
- 5
Also mix the chopped coriander leaves and grated coconut keep aside.
- 6
Pour the batter in a sauce pan.switch on the stove top and keep the flame to the lowest begin to stir.
- 7
Keep on stirring when the khandvi batter is getting heated up.lumps begin to form and you have to continuously stir so that the lumps don't form.
- 8
The batter would thicken and keep on thickening.keep on stirring.
- 9
The batter also should not be allowed to stick at the bottom.so you have to stir continue.
- 10
Do a plate test when the batter has thickened well.
- 11
Spread a few teaspoon of the batter on a greased plate.let it cool a bit and then begin to roll.if you are unable to roll,then the batter needs to be cooked more.
- 12
Gently roll each strip tightly.
- 13
You can also skip this stuffing part and directly garnish with coconut and coriander leaves once you temper the khandavi role.
- 14
Arrange the khandavi roles.
- 15
Heat oil and crackle the mustard seeds.
- 16
Then add curry leaves, green chillies and fry a few second.
- 17
Add sesame seeds when they change colour and crackle.
- 18
Pour the hot tempering mixture along with the oil on the khandavi rolls evenly.garnish with grated coconut, coriander leaves and Pomegranat.
- 19
Khandavi ready...
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