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Khandvi
Ingredients
1/2 cup gram 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
Method
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. At last at sesame seeds and immediately pour over
rolls. Serve as is or with garlic chutney.
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