Ingredients for Khandvi-SK Khazana Recipe
Gram flour (besan) 1 cup
Refined flour (maida) 1 tablespoon
Ginger-green chilli paste 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Buttermilk 3 cups
Oil 2 tablespo for greasing
Mustard seeds 1 teaspoon
Asafoetida (hing) 1/4 teaspoon
Curry leaves 12-14
Fresh coriander leaves chopped for garnish
Fresh coconut scraped for garnish
Grease the back side of steel thalis with some oil.
Mix together gram flour, refined flour, ginger-green-chilli paste, turmeric powder, chilli powder and salt. Add buttermilk and whisk to make a smooth batter.
Heat a deep non-stick pan. Pour batter and cook till the mixture thickens, whisking continuously.
Spread the mixture on greased thali thinly and set aside to cool.
Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves, mix and sauté for a few seconds.
Cut cooked mixture into thick strips, roll lightly and arrange on a serving plate.
Pour tempering on top, garnish with coriander leaves and coconut and serve immediately.
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