Recipe : Khandavi


Preparation Time : 40 minutes
Serves : 6-8

Ingredients :

  • Gram flour - 1 cup

  • Thin buttermilk - 3 cup

  • Salt to taste

  • Turmeric powder - 2 to 3 pinches

  • Oil - 1 tbsp

  • For Seasoning:

  • Oil - 4 tsp

  • Sesame seeds - 2 tsp

  • Mustard seeds - 1 tsp

  • Coconut scraped 1 tbsp

  • Coriander leaves, finely chopped - 1 tbsp

  • Asafoetida - 2 pinches

  • Green chilies, chopped - 2

  • Curry leaves - 1 stalk

Method :

  • Mix thin buttermilk, flour, salt and turmeric to form a batter. Heat the batter over high flame. Stir vigorously and evenly to avoid lump formation. Khandvi

  • Cook till the mixture thickens and starts leaving the sides a bit, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large greased plate.

  • Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. You may require 4-6 plates for this. (Make a point that they are absolutely flat surfaced)

  • 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 chilies. At last add sesame seeds and immediately pour over rolls.

  • Serve as it is or with garlic chutney.

 

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