Ingredients:
- 1/2 cup gram flour/Chickpea Flour (besan)
- 1 cup thin buttermilk
- 1 tsp ginger and chili paste(according to taste)
- Salt To Taste
- 2-3 pinches turmeric powder
- 1/4th tsp hing/Asafoetida
- 1 tbsp Oil
For seasoning:
- 2 tsp Oil
- 1 tsp Sesame seeds
- 1/2 tsp Mustard seeds
- 1 tbsp Coconut grated
- 1 tbsp Fresh Coriander finely chopped
- 2 pinches asafoetida /Hing
- 5-6 curry leaves
Time Required: 30 mins
Method:
- Mix water, flour, salt, ginger and chili paste, hing 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, stir continuously. When done (about 8-10 minutes), pour a spoonful on back of a plate or use aluminum foil. Let it cool and see if it comes off easily.
- Spread as thin as possible with the back of a large flat spoon. Use circular movements if you are using a big round thali/plate. If you are using an aluminum foil then spread vertically in long stripes.
- When cooled down, cut into 2" wide strips. Carefully roll each strip. Place in a serving dish. For seasoning: Sprinkle grated coconut and coriander leaves all over khandvi rolls.
- Heat oil in a small pan. Add mustard seeds, cumin seeds, sesame seeds, hing and curry leaves.
- Spread over khandvi rolls. Serve khandvi with your favorite chutney.
