Ingredients :
Gram flour (besan)- 1 cup
Ginger-green chilli paste – 1 1/2 tsp
Navjeevan Hing (Asafoetida) – a pinch
Turmeric powder – 1/2 tsp
Sugar – 1 tsp
Buttermilk – 2 1/2 cups
Oil – 2 tbsp
Mustard seeds – 1 tsp
Scraped coconut – 4-5 tsp
Fresh chopped Coriander – 2 tsp
Salt – to taste
Method :
1) Heat four cups of water in a pressure cooker.
2) Take the gram flour in a bowl. Add the ginger-green chilli paste, Navjeevan Hing (asafoetida), turmeric powder, salt, sugar and mix well. Add the buttermilk and whisk.
3) Cook the batter in a pressure cooker.
4) Grease the back of three-four thalis with oil. Immediately put some of the cooked mixture on the greased thali and spread quickly and as thinly as possible. Similarly, spread on the back of other thalis.
5) Spread the green chutney and tempered mustard seeds evenly all over.
6) Roll the khandvis and cut into one-inch long pieces. Sprinkle coriander leaves and coconut before serving.
