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Ingredients:
1/2 cup gms flour (besan)
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
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Method
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| 1. |
Mix
water, flour, salt and turmeric to form a batter. Heat oil in
a heavy pan, add batter.
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| 2. |
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.
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| 3. |
Spread
as thin as possible with the back of a large flat spoon. Use
circular outward movements as for dosas.
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| 4. |
When
cool, cut into 2" wide strips. Carefully roll each strip,
repeat for all plates.
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| 5. |
Place
in a serving dish. For seasoning: Sprinkle coconut and coriander
all over khandvi rolls.
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| 6. |
Heat
oil in a small pan. Add cumin, asafoetida, curry leaves and
chillies.
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| 7. |
Add
sesame seeds and immediately pour over khandvi rolls. Serve
with garlic chutney.
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