Cooking Instructions
- 1
Keep all required ingredients ready. Put curd in mixer with little water -whip for a minute. And put in mixing vessel. Add besan, whisk well with the help of blender so that no lumps are farmed, -add water to minimum if required. Add salt and asafetida as well.
- 2
Grinde spinach, ginger green chilli, two spoons of water and grinde to paste. Add the paste to mixing vessel.
- 3
Mix well, and with the help of strainer, filter the batter in a pan and place the pan on sim heat. Stir continusly to avoid lumps, untill it is cooked and leaves pan.
- 4
Grease back side of a tray/plate, apply and spread the thickend khandvi and allow to cool. Cut in long slices once it cools.
- 5
Roll long slices gently one by one. Place it in serving plate. Sprinkle tadaka and fresh coconut. Spinach khandvi is ready.
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