Wednesday, 18 May 2011


1 cup gram flour (besan)
1 ½ cup thin buttermilk
2-3 pinches turmeric powder
1 stalk curry leaves
1 pinch asafoetida
2 green chillies finely chopped
1 tsp. White sesame seeds
1 tsp. mustard seeds
1 tbsp. coconut grated
1 tbsp. coriander finely chopped


In a big bowl mix water, flour, salt and turmeric. Heat oil in a heavy pan, add batter. Stir continiuosly to avoid lump formation. Cook till the mixture does not taste raw. Stir about 7-8 minutes.
Pour a ladleful in a large plate. Spread as thin as possible in the back of a large flat tray with the help of back of ladle.

 Use circular outward movements like dosas. When cool, cut into 2" wide strips.
Carefully roll each strip, repeat for all plates.
Place in a plate.

 For seasoning:

Heat oil in a small pan. Add mustard seeds, asafoetida, curry leaves and chillies. add sesame seeds and immediately pour over rolls.
Sprinkle coconut and coriander all over khandvi rolls. Serve  with pudina/ termarind chutney.

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