Ingredients :
| 1/2 cup |
flour (besan) |
1 tbsp |
Oil |
| 1 cup |
thin buttermilk |
Salt to Taste |
|
| 2-3 pinches |
turmeric powder |
|
|
For seasoning :
| 2 tsp |
Oil |
1 tbsp |
Coriander finely chopped |
| 1 tsp |
Sesame seeds
|
1 tbsp |
asafetida |
| 1/2 tsp |
Mustard seeds |
2 pinches |
chilies finely chopped |
| 2 green |
Coconut scraped |
1 stalk curry leaves |
|
Preparation :
- 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, asafetida, curry leaves and chilies.
- Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.
