Gujarathi Khandvi

Prep Time: 20 minutes

Cooking Time: 45 minutes

Serves: Four

For The Batter, Mix

• 200 g gram flour (besan)
• 400 ml thin buttermilk
• 1/2 tbsp turmeric powder
• 1/4 tbsp asafoetida
• 1 tbsp ginger green chilli paste
• salt, to taste

For The Tempering

• 1/2 tbsp mustard seeds
• 1/2 tbsp sesame seeds
• 1 tbsp oil
• a pinch of asafoetida
• 5 curry leaves
• 3 green chillies, chopped
• 1 tbsp water

For The Garnishing

• chopped coriander leaves
• grated coconut

Method

Pour the batter into a vessel and put in the pressure cooker. Cover and cook for seven whistles.

When cool remove the vessel and mix the batter to smoothen it. Grease five flat steel plates,

and spoon 1/2 cup of the mixture on each plate. Spread thinly.

Allow to cool completely. Roll the mixture on each plate and cut each roll into 1 1/2 inch pieces.

Set aside. Temper the mustard and sesame seeds in the oil. When they splutter, add the asafoetida, curry leaves and green chillies. Add 1 tbsp water and pour over the khandvi. Serve garnished with coriander leaves and coconut.