Khandvi

Prep Time: 15min
Cook Time: 20min
Total Time: 35min
Yield: 2-3 Servings

Ingredients

1/4 Cup Cilantro Leaves(Kothmir), chopped

For Batter

1/2 Cup Gram Flour/Besan
Salt to Taste
1/2 Cup Sour Curd
1/2 Tspn Gingergarlic Paste
1-2 Green Chillies; crushed in a mortar-pestle
1/4 Tspn Turmeric Powder
3/4 Cup Water

For Tempering

1 Tblspn Oil
1/2 Tspn Mustard(Avaalu) Seeds
1/2 Tspn Cumin(Jeera) Seeds

Directions

• For batter; in a bowl combine all the ingredients except water to make a smooth batter without any lumps (if using fresh yogurt, add 1/2 teaspoon lemon juice for sourness). now add water & mix everything well.

• Grease an aluminum foil or back side of any large plate with oil & keep aside.

• Pour the batter in a wide pan & place it on a low flame. 

• Stir continuously so that lumps don't form & the batter starts to thicken (it takes approximately 15-20 minutes to thicken). Turn off the flame. 

• To check the right consistency of the batter spread a few tablespoons of batter on a greased foil, let it cool a bit before rolling. If the batter is sticky & unable to roll, then it needs to be cooked more. 
• Quickly pour batter on a greased foil (if batter gets cooled, it becomes difficult to spread) & spread it evenly with a spatula (layer should be thin). 

• Let it cool at room temperature for 4-5 minutes & sprinkle cilantro leaves over the thin batter. Then make straight cuts using knife & make 2-inch wide strips.

• Gently roll each strip tightly & transfer them to a plate.

• For tempering; heat oil in a pan add cumin seeds, mustard seeds & let them splutter. Turn off the flame.
• Spread the tempering evenly on each & every khandvi.
• Serve khandvi with green chutney.