Ingredients
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For batter
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1cup Besan (gram flour)
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1 cup Curd
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2 cups Water
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½tbsp Ginger paste
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½tbsp Green chilly paste
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1 tsp Salt
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1/4 teaspoon Turmeric
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For tempering
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2 tbsp Oil
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½tbsp Mustard seeds
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1 no Green chillies
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few sprigs Curry leaves chopped
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½cup Grated coconut
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a small pinch Salt
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Sprinkle Green coriander
Directions
Steps
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1
Done
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Mix together besan, curd, water, turmeric, ginger paste, green chilly paste, salt and whisk them well. Place them in a saucepan and bring to a boil. Keep stirring till it thickens. Make it quite thick. |
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2
Done
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Now remove it and spread the contents on to a thali or a marble/stone top and spread it very thin. Use the back of a knife or a pallet knife to spread evenly while it is still hot. Heat oil in a pan, add mustard seeds, green chillies, and curry leaves, once it splutters add grated coconut and remove from heat. |
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3
Done
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Add fresh coriander and mix and sprinkle this tempering on the khandvi. Reserve a little tempering for the garnish. Let it cool completely. Run a knife on the spread khandvi in long strips 2” wide. |
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4
Done
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Push the edges inwards and roll them up. Stack them and sprinkle with the remaining tempering and serve cold. |
