Cooking Instructions
- 1
Set a bowl for the measurement. With this bowl take one bowl of besan in a vessel.
- 2
With the same bowl take 2.5 cups of water and add it to the besan and make a lump free mixture.
- 3
Then, add salt as per taste, turmeric 1/2 teaspoon, and a pinch of hing and mix it properly.
- 4
Pour the mixture in a kadhai and stir in one direction ona medium flame for 8-10 mins.
- 5
To check if the khandvi is ready take a small portion on a plate a let it cool down a check whether it is being rolled if not cook it until it is rolled properly after cooling down.
- 6
Roll the khandvi in medium size pieces.
- 7
For tempering: take oil, add rai, hing curry leaves, white teel, pour it on the rolled khandvi. Garnish it with fresh coriander leaves and grated coconut.
- 8
The khandvi is ready to serve.
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