It has a soft texture and a very mild flavor.
1 cup besan (gram flour)
1 cup yogurt, mixed with 1 and 1/2 cups of water
1/4 tsp of turmeric powder
red chilli powder or green chilli paste according to your taste
salt to taste.
2 tbsp oil
1 tsp mustard seeds
5 -6 curry leaves
1/2 tsp finely chopped green chillies
2 tbsp grated fresh coconut
2 tbsp finely chopped coriander leaves.
- Prepare a surface, either the back of a thali/plate or a tray, by spraying little oil.
- Mix together besan, curd-water mixture, turmeric powder, chilli and salt to a smooth batter. Mix it well so that there are no lumps.
- Pour it into a non-stick pan and cook it on medium flame and stir continuously. As it cooks the paste will start to thicken.
- you need to check if the paste is cooked and ready to be rolled - by taking a spoonful of the mixture and spreading on the greased surface. Cool for a minute and then roll. If it rolls easily, then it is done.
If not, then cook a little bit longer and test it again.
- Once cooked, spread the mixture on the greased surface when the mixture is still warm and work quickly to spread it in a thin layer.
- Let it cool for a minute or two and then cut it into one inch long strips and then roll the strips.
- After you have rolled all your khandvis, arrange in a plate and then add the tempering. For tempering heat 2 tbsp oil. Once the oil is hot, add mustard seeds, curry leaves and green chillies and fry a little. Pour this temper over rolled khandvis.
- Sprinkle grated coconut and coriander leaves on top. And enjoy with green coriander chutney or just as is.
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