Ingredients
Gram Flour (besan) – 1 cup
Buttermilk – 2 cups (1 cup curd + 1 cup water)
Turmeric Powder – 1/8 tsp
Asafoetida (hing)– pinch
Salt – to taste
For Seasoning:
Oil – 4 tsp
Mustard Seeds – 1 tsp
Asafoetida(hing) – pinch
GreenChilles– 2 cut length wise
Garnishing
Grated Coconut – 1 Tbsp
Coriander– chopped
Cooking Instructions
In a large bowl, mix (Besan)Gram Flour,curd, Turmeric Powder, Salt and Asafoetida .Add Water and blend the mixture to a smooth (lump-free) paste.In a pan heat 3 tbsp of oil. Reduce the heat to medium and add the flour mixture. Stir the mixture continuously to avoid formation of lumps. Stirring it continuously, cook for about 3 minutes. By now the mixture will come together and separate from the pan. Make sure it should not be too thick either.Immediately transfer the mixture to the baking sheet or a plate and spread it out thinly. This should be done very quickly. As the mixture cools, it gets thicker and becomes difficult to spread it out.Cut it into 1 – 1 ½ “ wide strips. Let it cool and roll them into swirls.
Arrange the khandvi or the swirls in a serving platter.
In a pan heat the oil for tempering. Add mustard seeds and when they start spluttering, add green chilies .Turn off the heat. Pour this over the khandvi .garnish with coriander & coconut and serve.
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