Recipe : Khandavi
Preparation Time : 40 minutes
Serves : 6-8
Gram flour - 1 cup
Thin buttermilk - 3 cup
Salt to taste
Turmeric powder - 2 to 3 pinches
Oil - 1 tbsp
Oil - 4 tsp
Sesame seeds - 2 tsp
Mustard seeds - 1½ tsp
Coconut scraped – 1½ tbsp
Coriander leaves, finely chopped - 1 tbsp
Asafoetida - 2 pinches
Green chilies, chopped - 2
Curry leaves - 1 stalk
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.
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.
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.