| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Bawarch2 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Gram flour; (besan) |
| 1 | c | Thin buttermilk |
| Salt to taste | ||
| 2 | Pinches turmeric powder; (2 to 3) | |
| 1 | tb | Oil |
| 2 | ts | Oil |
| 1 | ts | Sesame seeds |
| 1/2 | ts | Mustard seeds |
| 1 | tb | Coconut scraped |
| 1 | tb | Coriander finely chopped |
| 2 | Pinches asafoetida | |
| 2 | Green chillies finely chopped | |
| 1 | Stalk curry leaves |
INSTRUCTIONS
FOR SEASONING 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, asafoetida, curry leaves and chillies. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney. Making time: 30 minutes Makes: 15-18 rolls Converted by MC_Buster. Converted by MM_Buster v2.0l.
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