Wednesday, 11 July 2012






1 cup gram flour 
1 cup fresh yogurt
2-3 drops of lemon juice
1 tsp green chili paste
1/4 tsp turmeric powder
1/4 tsp oil for greasing
1 tsp mustard seeds 
1/4 tsp asafoetida
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander 
5-6 curry leaves
1 tbsp oil
Water as required
Salt to taste


1. Combine gram flour, yogurt, lemon juice, green chili paste, turmeric powder, asafoetida,
     salt, water together in a deep non-stick pan & mix well to make a smooth batter.

2. Cook on a slow flame, while stirring continuously till it becomes thick. Spread batter on a
    greased thali to make a thin uniform layer using a spatula while the batter is hot.

3. When cool, cut khandvi on each thali lengthwise into equal portions & roll up each gently.

4. Repeat with remaining thali & place khandvis in a serving plate. Keep aside.

5. For the tempering, just before serving heat oil in a small non-stick pan & add
    mustard seeds.

6. When seeds crackle, add asafoetida, curry leaves & saute on a
    medium flame for a few seconds, while stirring continuously.

7. Pour tempering over khandvis.                                                 

8. Garnish with grated fresh coconut, coriander leaves & Serve immediately.


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