Recipe to make khandvi

 Input

  • 1 cup besan
  • 1/2 cup curd
  • 1.5 cups water
  • Salt and turmeric
  • Ginger garlic chilly paste (2 garlic cloves and a small portion of ginger)
  • Mustard seeds
  • Curry leaves
  • Green chilly chopped vertically

Process

  • Add besan to a bowl and add curd to it
  • Slowly start to add water and mix it properly to avoid any lumps
  • Add salt and turmeric. Adding too much turmeric may lead Khandvi to have little hues of red in its color.
  • Add ginger garlic chilly paste and continue to mix
  • Take a pan and add the mixture
  • Once the mixture starts to thicken, remove it from the flame
  • Start to apply a thin layer of the mixture on the back side of the plates
  • Within 5-7 minutes, the mixture will start to dry. You can use knife to create vertical lines for rolling the khandvi
  • Once rolls have been made for khandvi, transfer them to a plate.
  • For tadka, use oil, mustard seeds, curry leaves and chopped green chillies and pour them over the khandvi rolls

Output



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