Khandvi

Ingredients:

Khandvi

1. Basen flour                              -250g
2. Salt                                          – to taste
3. Turmeric powder                    -1tsp
4. Green chilly paste                   -1tbsp
5. Water                                      –600ml
6. Coriander                                -10g

Tempering:

1. Oil                                              1 tbsp
2. Mustard                                    1 tsp
3. Jeera                                          1 tsp
4. Sesame                                      1 tsp
5. Red chilly whole                      2-3 no
6. Green chilly slit                       2-3 no
7. Grated coconut                        1/2 cup

Method:

1. Mix the basen flour with salt, turmeric powder, green chilly paste and add 300ml of water to it to make a batter.
2. Keep the batter for some time and strain
3. In a thick bottom sauce pan cook the batter, continuously whisking and gradually keep on adding rest of the water till the batter sticks and hangs to the spoon
4. Pour one katori of the mixture on to a clean table and spread it just like a dosa. Repeat the same with the rest of the mixture.
5. Allow the pancakes to cool and then roll it tightly and cut it into small pieces and arrange on a plate. Make a tempering and pour it on the Kandvi and serve.