Cooking Time : 5 min
Ingredients :
For the khandvi :
1/2 cup gram flour (besan)
1/2 cup curds mixed with 1/2 cup water
(alternatively 1 teacup buttermilk)
1/2 tsp chilli-ginger paste
2 pinches haldi
a pinch hing
salt to taste
Other
ingredients :
3 tbsp grated coconut
2 tbsp chopped coriander
For
the seasoning :
2 tbsp oil
1 tsp rai
a pinch of hing
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Method:
For the khandvi :
Mix the flour, curd mixture, chilli-ginger
paste, turmeric powder, hing and salt
very well in a large bowl. Microwave
on HIGH for 4-4 1/2 minutes, stirring
in-between after every 1 1/2 minutes.
Spread the mixture on a smooth kitchen
platform or surface. Allow to cool
for 2 to 3 minutes. Slit the khandvi
lengthwise every 40 mm along the width.
Carefully roll out each strip.
For
the seasoning :
Heat the oil on a flame. When hot,
remove from the flame and add the
mustard seeds and hing.
How
to proceed :
Sprinkle the seasoning on top.
Decorate with the coconut and coriander.
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