Ingredients:
- 1 cup besan (gram flour)
- 1 cup curd (yogurt)
- 2 cups water
- 1/4 tsp turmeric powder
- Salt to taste
- 1/2 tsp ginger-green chili paste
- 1/4 tsp hing (asafoetida)
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tbsp sesame seeds
- Fresh coriander leaves (chopped)
- Grated coconut for garnish
Instructions:
Prepare the Batter: Mix besan, curd, water, turmeric powder, salt, and ginger-green chili paste in a bowl until smooth.
Cook the Batter: In a non-stick pan, cook the mixture on low heat, stirring continuously to avoid lumps.
Cook until it thickens (about 10-12 minutes).
Spread the Mixture: Quickly spread the thickened mixture on a greased plate or a smooth surface in a thin layer.
Roll the Khandvi:
Once cooled, cut into strips and roll them tightly.
Prepare the Tempering: Heat oil in a pan, add mustard seeds, sesame seeds, and hing.
Pour the tempering over the khandvi rolls.
Garnish and Serve: Garnish with chopped coriander leaves and grated coconut.
Serve immediately.
Serving Size: Serves 2-3
