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Garam flour (besan)
½ cup
Thin buttermilk
1 cup
to taste
Turmeric powder
3 pinches
1 tbsp

For seasoning:

2 tsp
Sesame seeds
1 tsp
Mustard seeds
½ tsp
Coconut scraped
1 tbsp
Coriander finely chopped
1 tbsp
2 pinches
Green chillies – finely chopped
Curry leaves
1 stalk

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 two inch 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, asafetida, curry leaves and chillies. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.