BESAN KHANDVI

 

INGREDIENTS

  • 1 cup besan
  • 1 tbsp ginger – chili paste
  • ¼ ts turmeric / haldi
  • salt to taste
  • 2 cups buttermilk or 1 cup curd + 1 cup water
  • 4 tbsp fresh coconut (grated)
  • 4 tbsp coriander leaves (finely chopped)
  • 3 tsp oil
  • 1 tsp mustard seeds / rai
  • 1 tsp sesame seeds / til
  • few curry leaves (chopped)
  • pinch asafoetida / hing

  INSTRUCTIONS

 

  • Firstly, in a small vessel take sieved besan.
  • Also add ginger-chili paste, turmeric and salt to taste.
  • Mix well, and add 2 cups of buttermilk.
  • Mix well with a whisk forming a smooth flowing consistency.
  • Now place the vessel into the cooker.
  • Pressure cook for 3 whistles on medium flame.
  • Once the pressure releases, take the vessel out and mix well.
  • Take a spatula of besan paste and spread immediately over the plate.
  • Allow it to cool for 10 minutes.
  • Now, cut into 2 inch size.
  • And roll tight making sure there are no cracks forming on khandvi.
  • Furthermore, garnish the khanvi with more coconut and coriander leaves.
  • Also prepare the tempering, by heating oil.
  • Add mustard seeds, sesame seeds, dried red chili, curry leaves and hing.
  • Once the tempering splutter, pour it over the khandvi.