Monday, April 4, 2016



:- 1/2 cup gms flour (besan)
:- 1 cup thin buttermilk
:- Salt To Taste
:- 2-3 pinches turmeric powder
:- Oil
:- 1 tsp Sesame seeds
:- 1/2 tsp Mustard seeds
:- 1 tbsp Coconut scraped
:- 1 tbsp Coriander finely chopped
:- 2 pinches asafoetida
:- 2 green chillies finely chopped
:- 1 stalk curry leaves

:- Preparation:-
*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 pour 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.
*Add sesame seeds and immediately pour over khandvi rolls.
Tasty and also light for stomach


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