Khandvi

    

Servings :	4	Cooking :	20 Mins
Prep :	10 Mins

Ingredients :

1 cup besan (gram flour)

1 cup  yogurt

2 cups water

1 tablespoon ginger - green chilli paste

1/2 teaspoon turmeric powder

1 pinch asafoetida

Salt to taste

For the filling:

2 tablespoon grated coconut

2 tablespoon coriander leaves, chopped

For Tempering :

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon white sesame seeds

6 to 8 curry leaves

1 tablespoon oil

 

1 teaspoon green chilly, chopped

Method:

In a bowl, put the yogurt and add water and stir it well. Add ginger - green chilli paste, turmeric powder, asafoetida and salt. Add in the gram flour and whisk well till all the lumps are dissolved and you get a smooth batter.

Grease plates with oil and keep it aside. In a bowl, mix in the grated coconut and the coriander leaves and keep it aside.

Heat a pan on low flame and pour the batter and start stirring when the batter begins to heat up. Stir the batter continuously so that no lumps are formed and the batter starts to thicken. It takes about 15 to 17 minutes. Once done, immediately pour 1/2 cup of the prepared batter on a greased plate and spread it evenly with a spatula. Turn over the plate and grease it with oil. Spread the batter evenly and let it cool. Cut into equal sized strips. Sprinkle the coconut and coriander mix and start rolling each strip tightly. You can also skip the stuffing part and use it as a garnish later. Arrange the rolled khandvis on a serving plate. 

For tempering, heat oil add mustard seeds, curry leaves,  green chillies and fry for few seconds. Finally add the sesame seeds and pour the tempering over the khandvis. Garnish with coconut and coriander leaves.