Ingredients
For Khandvi
- 1 cup Gram Flour/ Besan
- 1.25 cup Curd/ Yogurt/Dahi (Thick Consistency)
- 2.5 cup Water
- 1 tsp Turmeric Powder/ Haldi
- 1 tsp Salt (Or as per taste)
- 1 tsp Lemon Juice
- 2 tsp Ginger Paste
- 1 tsp Green Chili Paste (Optional)
- 2 tbsp Vegetable Oil
For Tempering
- 1 tbsp Vegetable Oil
- 2 tsp Mustard Seeds
- 2-3 nos Green Chili (Slitted in to half lengthwise)
- 1 tbsp Lemon Juice
- 1 tsp Sugar
- 3 tbsp Water
- -2 tbsp Fresh Coconut (Grated)
Servings:
Instructions
- Take curd, sieved besan, turmeric powder, salt, lemon juice and ginger chill paste in a deep bowl.
- Add water and beat well to make a batter (make sure no lumps are formed).
- Take 3-4 plates and grease with oil. Keep aside.
- Take a heavy bottom or a non stick pan and heat oil on high flame.
- Add batter and keep stirring on high flame until a boil.
- When it starts boiling, reduce the flame to low and keep stirring for another 5-6 minutes. The batter will looks more shiny and thick.
- Switch off the flame and spread this batter on greased plates in a thin layer. (Do this process very quickly, otherwise it may start setting)
- This will set and dry in another 5-10 minutes. Cut in to 2 inch wide and around 4-5 inch long strips with the help of a sharp knife.
- Roll them tightly and place in a serving tray. Keep aside.
- Now heat oil in a small pan on high flame. When oil is hot enough add mustard seeds and let it cracker. When done add green chilli and fry. Now add water, lemon juice and sugar and let it boil.
- Pour over the khandvi pieces and garnish with coconut. Refrigerate for 1-2 hours. Serve chill with tamarind chutney.
- Enjoy!
Recipe Notes
- Be careful while spreading on plates as it is hot.
- Spread in thin layers.
- Do not over cook the mixture, it will be difficult to spread.
“Be Vegetarian be Happy”
“Live and Let Live”
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