Recipe by Deepika Kothari Bihani
20 min 2 Moderately Spicy Main Ingredient: Sunreap Besan Cuisine: Indian Fusion
1 Cup Besan / Gram Flour
3 Cups Buttermilk or Chaas
1/2 Teaspoon Ginger-Green Chilli Paste
A Pinch Hing
Salt To taste
Tempering / Tadka:
1 Tablespoon Oil
5-6 curry leaves
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Chopped Green chillies
Chopped Fresh Coconut For Garnish
Step 1In a bowl, mix besan and buttermilk so that no lumps are formed, add salt, turmeric powder, green chilli-ginger paste and mix well.
Step 2Spread oil on Kitchen platform or on backside of thalis. This is done so that we can spread the batter instantly once cooked.
Step 3Switch on the gas on low flame and pour the mixture. Cook it on low flame and stir it continuously. It's better if you have taken a non stick pan.
Step 4Keep stirring it so that mixture gets cooked properly. You will see the mixture will start getting thick and it will leave the sides of the kadhai.
Step 5Quickly do a patch test by dropping a spoon of the batter on the greased thali and see if it's rolling perfectly and not getting stuck to the thali/ base.
Step 6The trick with Khandvi is to cook the mixture properly and be quick while spreading
Step 7Once done, switch off the gas and even spread mixture into a thin layer. Let it cool down for few minutes.
Step 8With the help of a knife, cut it into thin stripes and start rolling.
Step 9Roll out the entire batter and now make tadka for it.
For Tadka/ Tempering:
Step 1Heat oil in a small pan. Once heated add mustard seeds, curry leaves and slit green chilies. Let it splutter.
Step 2Serve it with ketchup and green Coriander chutney.