I made this first time when I got married and had noted this dish in a diary. Moreover I have never cooked at my native place so was very much afraid how will it come up and all but when I made that it became a hit in family.
Okie let me warn you one thing be very sure about the measurements as I have made lots of disasters in this if my measurement goes wrong.
- Curd-----> 1/4 cup
- Besan (gram flour)----> 1/4 cup
- Water ---->1 cup
- Hing (Asaefoetida) --->1 tsp
- ginger garlic paste ---->1 tsp
- Green chillies paste ----> 1 tsp
- Oil ----> 1 tsp
- Tumeric ----> a pinch
- Salt to taste
- sugar ---> 1tsp
- Rai (mustard seeds) ----> 1 tsp
- Dried Red chilly ---> 1 or 2
- Grated Coconut ----> 2 tsp
- Chopped coriander for garnishing
- Make buttermilk of curd and water. That is churn both of them well.
- Add besan to it and mix well. Lumps should not be formed.
- Add hing,gingre garlic and green chillies paste to it and mix well
- Add salt and sugar
- Now take a cooking dish (preferably kardhai) and transfer this mixture into it.
- cook on low flame while stirring it continously
- stir it till it becomes semi solid from the liquid state
- Now take a big plate and grease it.
- Spread the mixture over it and let it cool
- After 10 mins when it is ready cut stripes and roll them out.
- Arrange them in a serving dish.
- Now take another pan and heat oil.
- put the mustard seeds and let them crackle
- Add the red chillies to it and take out of flame.
- Add chilly powder and 4 spoons of water to it.
- Spread this over the khandvi rolls
- Now garnish with corriander and grated coconut.
Khandvi is ready to eat