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Thursday, March 12, 2009


1 cup gram flour (besan)
2tbsp curd
1 cup water
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil

For garnishing:
2 tsp. oil
1/2 tsp. mustard seeds
1 tbsp. coconut scraped and grated
1 tbsp. coriander finely chopped
2 green chillies finely chopped

Mix water, curd , gram flour salt and turmeric to form a batter.
Heat oil in a pan, add batter.
Stir vigorously and evenly to avoid lump formation.
Cook till the mixture does not taste raw, stirring continuously.
When done (about 10-12 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 pancakes.
When cool, cut into strips approximately 1 and a half inch wide.
Carefully roll each strip, repeat for all plates.

For garnishing:
Sprinkle grated coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add curry leaves,mustard seeds and chillies.Sprinkle over khandvi rolls.

Serve with coriander sauce or tomato sauce.

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