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All the snackers in the house, get your hands rolling for some Khandvi, which is not only light but handy!☺😋
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Ingredients
1 cup besan
A pinch of asafoetida
¼ tsp turmeric powder
2 tsp ginger-green paste
2-3 drops lemon juice
1 cup fresh curds
Salt to taste
Water, as required
3 ¼ tsp oil
For Tadka
1 tsp mustard seeds
5-6 curry leaves
¼ tsp asafoetida
For Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander
Method-
Grease the thali with little ghee and set aside.
Combine the besan, hing, turmeric, ginger-chilli paste, lemon juice, curds and mix well. Add in salt and water so make a smooth batter in a bowl.
Cook on a slow flame, while stirring continuously till it becomes thick.
Spread a spoonful of the batter on the greased thali and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.
While the batter is still hot spread it evenly on the thali with a spatula.
When cool, cut the khandvi on the thali lengthwise, into equal portions and roll each gently
For the garnish, just before serving heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the asafoetida, curry leaves and sauté on a medium flame for a few seconds.
Pour the tempering over the khandvis.
Serve immediately garnished with coconut, coriander and green chutney.
Green Chutney-
Blend chopped coriander leaves, chopped green chillies and ginger, cumin powder, chaat masala, lemon juice and salt with a little water till smooth.
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