|
Ingredients
|
Quantity
|
|
Garam flour (besan)
|
½ cup
|
|
Thin buttermilk
|
1 cup
|
|
Salt
|
to taste
|
|
Turmeric powder
|
3 pinches
|
|
Oil
|
1 tbsp
|
|
For
seasoning:
|
|
|
Oil
|
2 tsp
|
|
Sesame seeds
|
1 tsp
|
|
Mustard seeds
|
½ tsp
|
|
Coconut scraped
|
1 tbsp
|
|
Coriander finely chopped
|
1 tbsp
|
|
Asafetida
|
2 pinches
|
|
Green chillies – finely chopped
|
2
|
|
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.
