Saturday, June 2, 2012


Time 20 min

Chickpeas flour/ Besan 1cup
Fresh curd  / dahi 1 cup

2 to 3 drops of lemon juice

Ginger-green chili paste 2 tsp

Turmeric powder 1/4 tsp
Pinch of asafoetida
Salt to taste
1/2 tsp Sugar

4 tsp oil
For seasoning

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Asafoetida 1/4 tsp
Curry leaves 5-6
For The Garnish2 tbsp freshly grated coconut
2 tbsp finely chopped coriander



First stir well curd to make a smooth paste. Then in a mixing bowl add besan, curd, turmeric powder, salt, ginger-green chili paste, lemon juice. Mix well so no lumps are formed. In a thick bottom pan, cook the mixture on low flame for about 8-10 min with continuous stiring. Then pour this mixture making a thin layer on a greased  flat pan/thali. Allow it to cool. then roll and cut into 2-3 inch size khandvi. For tempering heat 1 tsp oil in saute pan, add mustard seeds, cumin seeds, asafoetida, curry leaves. Sprinkle on kandvi with grated coriander and coconut.

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