KHANDVI

Preparation Method :

• Whisk the curds with water keep aside.
• Mix together the gram flour, curds, green chilli-ginger paste, turmeric powder, asafoetida and salt with 1 cup of water and make a smooth paste.
• Transfer into a non-stick pan and heat on a low flame, stirring constantly so that lumps do not form.
• Keep stirring till the batter becomes thick, till it is cooked. This will take about 7 to 10 minutes.
• Grease approximately 10 inch wider plate with the spoon of oil and spread a spoonful of the batter evenly using a spatula
• When you have finished spreading the batter, roll up carefully like a Swiss roll. Repeat the same with the remaining batter.
• Cut 1 inch pieces out of each big roll to get bite-sized khandvis. Place these on a serving dish.
• For the tempering, just before serving heat the remaining oil in a small non-stick pan and add the mustard seeds.
• When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
• Pour the tempering over the khandvis.
• Garnish with grated coconut, coriander leaves and serve immediately.