Cooking Instructions
- 1
Grease aluminum foil or back side of any large thali (plate) with oil and keep it aside.
- 2
Sift the besan in a bowl.
- 3
Add salt, hing, turmeric powder and curd. mix it well.
- 4
Mix it using wire whisk and make thick paste.
- 5
Now by adding little water at a time, make lump free batter.
- 6
Now pour this batter to a HEAVY BOTTOM PAN and turn the heat to LOW.
- 7
Keep stirring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps. Cook for 7 - 8 min.
- 8
Now be quick. Spread the batter on prepared foil or plate with back of spatula. Make thin layer as possible as you can.
- 9
Let it cool for 3-4 minutes. Then make straight cuts using knife and make about 1 ½ inch wide strips.
- 10
Carefully roll each strip into roll.
- 11
And transfer to a plate.
- 12
Now make tadka. Heat the oil in a small pan on medium heat. Once hot add mustard seeds, let them pop. Then add sesame seeds and let them sizzle.
- 13
Using a spoon pour seasoning on each and every khandvi.
- 14
Spread red chilli powder. This khandvi can be served as a snack or starter
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