Yield: 1 servings
|½ cup||Gram flour; (besan)|
|1 cup||Thin buttermilk|
|\N \N||Salt to taste|
|2 \N||Pinches turmeric powder; (2 to 3)|
|1 teaspoon||Sesame seeds|
|½ teaspoon||Mustard seeds|
|1 tablespoon||Coconut scraped|
|1 tablespoon||Coriander finely chopped|
|2 \N||Pinches asafoetida|
|2 \N||Green chillies finely chopped|
|1 \N||Stalk curry leaves|
Mix water, flour, salt and turmeric to form a batter.
Heat oil in a heavy pan, add batter.
Stir vigorously and evenly to avoid lump formation.
Cook till the mixture does not taste raw, stirring continuously.
When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon.
Use circular outward movements as for dosas.
When cool, cut into 2" wide strips.
Carefully roll each strip, repeat for all plates.
Place in a serving dish.
Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan.
Add cumin, asafoetida, curry leaves and chillies.
At last at sesame seeds and immediately pour over rolls.
Serve as is or with garlic chutney.
Making time: 30 minutes
Makes: 15-18 rolls
Converted by MC_Buster.
Converted by MM_Buster v2.0l.