|
Ingredients
|
Quantity
|
|
Buttermilk
|
150ml (1 cup)
|
|
Bengal gram flour
|
115gms
|
|
Water
|
150ml
|
|
Green chillies
|
2
|
|
Ginger
|
2.5 cm (1”) piece
|
|
Turmeric
|
½ tsp (3gms)
|
|
Salt
|
10gms
|
|
Tempering:
|
|
|
Red chilli
|
1
|
|
Asafoetida
|
a pinch
|
|
Mustard seeds
|
½ tsp (3gms)
|
|
Vegetable fat
|
10gms
|
|
For garnish:
|
|
|
Coconut
|
55gms
|
|
Coriander leaves
|
30gms
|
Mix together buttermilk, gram flour and water. Grind
chillies and ginger to a paste. Mix all ingredients (except those for tempering
and garnish) into a smooth solution and cook till water almost absorbed and a
soft dough consistency is obtained. Grease plates with fat and spread mixture
as thinly as possible while still hot. Cut into 5 cm (2”) strips. Grease finger
and roll up each strip. Heat the fat. Add whole red chilli, mustard seeds and
asafoetida. As seeds crackle, pour over prepared khandvi. Garnish with grated
coconut and chopped coriander leaves.
