Recipe Details

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Recipe Khandvi 
Description

Ingredients:


2 cups rice flour
½ cup Mungdal paste
2 teaspoon oil
¼ teaspoon turmeric
½ teaspoon carom seeds (ajwain) or cumin seeds
1 teaspoon red chili powder (optional)
salt to taste
oil for frying water as required


For seasoning:
2 cups rice flour
½ cup Mungdal paste
2 teaspoon oil
¼ teaspoon turmeric
½ teaspoon carom seeds (ajwain) or cumin seeds
1 teaspoon red chili powder (optional)
salt to taste
oil for frying water as required


Preparation:
Mix water, flour, salt and turmeric to form a batter.
Heat oil in a heavy pan, add batter.
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.
Spread as thin as possible with the back of a large flat spoon.
Use circular outward movements as for dosas.
When cool, cut into 2" wide strips.
Carefully roll each strip, repeat for all plates.
Place in a serving dish.

For seasoning:
Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan.
Add cumin, asafoetida, curry leaves and chillies.
At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.
 

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