INGREDIENTS:• 3/4th cup of Besan (Chickpea flour)
• ½ tsp Haldi Powder(Turmeric Powder)
• A pinch of asafetida (hing)
• 1 cup of sour curd
• 1.5 cups of water
• Salt
• 1 tbs oil
• 1 tsp Mustard seeds
• Green chilies chopped
• Green curry leaves
• Fresh coconut
• Coriander leaves
METHOD:
• Take ¾ cup of besan (chickpea flour)
• Add ½ tsp turmeric powder
• A pinch of hing
• We are making the Jain version, so not adding ginger garlic paste
• Add cup sour water gradually
• Mix well
• Time to cook the batter
• Heat the pan on medium flame
• Pour the batter into the pan
• Heat the pan on a medium flame
• Pour the batter on the pan
• Keep stirring otherwise, it will stick to the bottom or develop lumps
• Keep cooking and stirring for 10 minutes till the batter thickens
• Check if the batter is ready or not. Apply some batter on the greased bottom of a steel bowl and leave for some time. كيفية الرهان على كرة القدم If it doesn’t roll then cook and stir for 2-3 minutes more and test again
• Batter is ready
• Take a steel dish and apply oil on both the sides
• Spread thick batter with spatula or hands
• Make cuts with a knife and spread the batter and roll the khandvi
• The dish should look clean when you roll it
PREPARATION OF TADKA/TEMPERING
• In a pan take 1 tbsp oil
• Add some mustard seeds
• Add a pinch of asafetida
• As you hear the crackling sound add a few green chilies sliced
• Add curry leaves
• Toss the tempering and drizzle over the khandvi
• Sprinkle fresh coconut grated and coriander leaves
Enjoy your delicious traditional “Khandvi”