Khandvi

Seasoned Gram flour rolls: A gujrati Delicacy

Ingredients

11/4 cups Gram flour (besan)

1 cup of thick Curd

1 cup water

1 inch Ginger

1/2 teaspoon Turmeric powder

2 nos. Green chilies

For Tempering:

3-4 dry red chillies

1 tsp. Mustard seeds

1 tsp. Sesame seeds

1/2 tsp. Asafetida powder

4 tablespoons Oil

Salt according to taste

For garnishing :

2 tablespoons Grated coconut

2 tablespoons Chopped coriander leaves

Method

1.Grease the back of a few thalis or any smooth surface. Keep aside.
2.Make a paste of the ginger and the green chilies with a little water to form a paste. Set aside.
3.Add the flour into a bowl, add the ginger- chili paste, salt and turmeric powder. Add well beaten curds. Mix well to avoid lumps.
4.Cook this mixture for a few minutes until all the water has been absorbed and a soft dough like consistency has been obtained. It should be pliable enough to spread.
5.Spread the dough over the greased thali as thin as possible. The mixture has to be hot while spreading.
6.Once it is cooled, cut them into wide strips of about 1" OR 2" thick & roll them like Swiss rolls.For Tempering:
7.Heat the oil, add the mustard and sesame seeds and once the seeds start crackling, add the remaining tempering ingredients & pour onto the khandvi.
8.Garnish with chopped coriander and coconut. Serve hot.