KHANDWI

Ingridients:-

1.Flour-- (besan) 1/2 cup

2.Thin buttermilk-- 1 cup

3.Salt--- To Taste
4.Turmeric powder--- 2-3 pinches

5. Oil--- 1 tbsp
For seasoning:
1.Oil--- 2 tsp

2. Sesame seeds ---1 tsp

3. Mustard seeds--- 1/2 tsp

4. Coconut scraped--- 1 tbsp

5. Coriander---- finely chopped 1 tbsp

6.Asafoetida--- 2 pinches

7.Green chillies----2 finely chopped

8.Curry leaves--- 1 stalk
Method:-
1.Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
2.Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
3.Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
4 .When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
5.Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
6.Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
7.Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.