Khandvi

For Tempering:
1 tsp Mustard Seeds / rai / sarson
1 tsp sesame seeds / til
2-3 Green Chillies, finely chopped
1 tbsp Fresh Coconut grates
1-2 tbsp Coriander Leaves, finely chopped
2 tbsp Oil

INSTRUCTIONS:

1. Take gram flour, turmeric powder, hing and salt to taste in a microwave safe bowl and mix well.
2. Add curd and water to the mixture and mix well with a spatula taking care that no lumps is formed.
3. The batter should be thin and flowing without any lumps.
4. Place the bowl in a microwave and cook at high speed for 5 minutes. Stir and remove lumps after every 1 minute.
5. Spread silver foil and don’t grease with oil. Spread the thick batter quickly on the silver foil.
6. Spread it as thinly as possible. Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes and roll each stripe neatly.
7. Place each rolls in a serving dish.F or tempering, heat oil in another microwave safe bowl for 2 minutes. Then and add mustard seeds, chopped green chillies and wait for few seconds.
8. Spread the tempering evenly over rolled Khandvi.
9. Serve them immediately and garnished with coconut grates and chopped coriander leaves and enjoy.

Notes:

• You can stuffed green chutney or lahsun chutney in khandvi roll.
• While preparing the batter make it lump free as it will help you to evenly spread.
• Spread the batter quickly, it is important to spread the batter before it cools down and it is difficult to spread cooled batter thinly and evenly.
• Batter can also be spread at the back of steel plates.
• Perfect Measurements are the key to make proper khandvi.