Khandvi
For khandvi
1 bowl besan ( chick pea flour)
1 bowl sour yoghurt
2 bowls water
1teaspoon salt or to taste
Tiny pinch turmeric
Half teaspoon chilli powder.
ginger and chilli paste ( optional)
Lemon juice to taste if yoghurt is not sour enough
Method
Grease worktop, back of plates or back of smooth chopping board
Blend all above ensuring no lumps remain
Put in microwave safe bowl . Microwave on high power for
6 minutes. After every two minutes, remove and thoroughly stir.
The mixture will be like a soft lump.
Spread it fast and evenly using a flat spatula . The wider the soatula , the wuicker it soreads.
If it cools , it will not spread.
Leave the spread to cool possibly a couple of mins only.
Cut it in long strips . And roll the strips onto a plate.
Garnish.
Take a teaspoon of oil, let it warm
Put mustard seeds, cumin seeds, and wait for it to splutter.
Add curry leaves , sesame seeds.
Brush this onto the khandvi.
Garnish with chilli powder, finely chopped corriander leaves
And dessicated coconut.
Enjoy!
