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Ingredients
:
2 cups besan
3 Curd/butter milk [optional]
Salt to taste
chilly ginger paste
pinch of hing
1 tsp rai
1 tsp Jeera.
1 tsp haldi
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Method
:
Take besan & mix water [or 2 cup of
butter milk] in it
Add chilly ginger paste, salt and haldi
with the atta. Make a thick batter. Put
all batter in a vessel and keep on a fast
gas and constantly stir it. If you won't
stir it then it will turn into lumps.So
be carefull about that.
When it becomes thick like aatiya then keep
it for 2 mins on low gas but keep stiring.
Then the batter for your khandvi is ready.
Then take 2/3 plates and take 1 spoon of
the batter and spread out fast on the back
surface of the steel plate. Then again turn
the plate and repeat the same.
Then keep it for cooling for 5 to 10 min.
Then cut verticle strips and then roll it
one by one. Do separate vaghar by adding
rai, jeera and hing & put it on the
rolls.
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