Khandvi

Yield: 1 servings

Measure Ingredient
½ cup Gram flour; (besan)
1 cup Thin buttermilk
Salt to taste
2 Pinches turmeric powder; (2 to 3)
1 tablespoon Oil
2 teaspoons Oil
1 teaspoon Sesame seeds
½ teaspoon Mustard seeds
1 tablespoon Coconut scraped
1 tablespoon Coriander finely chopped
2 Pinches asafoetida
2 Green chillies finely chopped
1 Stalk curry leaves

FOR SEASONING

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.

For seasoning:

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

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