Direction: Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan(Do not need oil if it's nonstick heavy pan), add batter.
Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. Check in between with little bit of amount.
Take tbsp of amount and spread on plate, leave it for minute or so and check if it comes out easily. If so then it's done.
When done (about 6-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.
Khandvi Stuffing: ¾ cup shelled green peas, ¾ cup pulpy paneer, 1 tsp, ginger green chili paste, 1 tsp. lime juice, 1 tsp. sugar, Salt to taste, 1 tbsp. refined oil. Direction: Grind the peas. Mash paneer. Heat oil in a non-stick skillet, Put in the green pea paste. Stir fry for a couple of minutes or till the raw smell disappears add all the other ingredients. Fry till the moisture almost evaporates and the mixture is well blended. Remove and reserve. Spread this stuffing on Khandvi and roll the Khandvi. | |
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