Ingredients:
1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil
For seasoning:
2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
Preparation:
- 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.
- Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.