| 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.
A Message from our Provider:
“God cares”