(Gujarati snack made using gram flour)
Cooking Time: 15-20 mins
Makes: About 20 pieces
Ingredients:
1 cup Besan/Gram Flour
3 cups Sour Butter Milk/1 cup Sour Yogurt+2 cups Water
1-2 Green Chillies, ground to paste
½ inch Ginger, ground to paste
A big pinch of Hing/Asafoetida
A big pinch of Turmeric Powder
Salt to taste
For Tempering:
1 tsp Mustard Seeds
2-3 Green Chillies, finely chopped
1 tbsp Fresh Coconut grates
1-2 tbsp Coriander Leaves, finely chopped
1 tbsp Oil
Method:
Take
gram flour, turmeric powder, chilli and ginger paste, hing and salt to
taste in a microwave safe bowl and mix well. Add butter milk to the
mixture and mix well with a egg beater or spatula taking care that no
lumps is formed. The batter should be thin and flowing without any
lumps.
Place the bowl in a microwave and cook at high speed for 5 mins. Remove the bowl and mix the contents well.
Mean
while, keep ready 2-3 steel plates or glass chopping board as I have
used and a spatula to spread the batter. Don’t grease them with oil.
Place
again in a microwave and cook uncovered for another 5 mins. Mix well
and check if you can spread them thinly on the back of steel plates or
glass chopping board. If the mixture is still runny, place it again in
microwave and cook for another 2-4 mins.
Spread the thick batter quickly on the back of steel plates or glass chopping bowl. Spread it as thinly as possible.
Let
it cool for 2-3 minutes. Then slice them with knife into 2 inch long
stripes and roll each stripe neatly. Place each rolls in a serving dish.
For
tempering, heat oil in a skillet and add mustard seeds to it. When
mustard starts to pop and splutter, add chopped green chillies and
sauté it for few seconds.
Spread them evenly over rolled Khandvi.
Serve them immediately garnished with coconut grates and chopped
coriander leaves and enjoy.