Gujarati Khandvi

Ingredients:-

Batter:

Combine the following ingredients in a bowl and mix well using a whisker:

• 1 cup gram flour

• 3 cup buttermilk

• 1 teaspoon chili paste

• 1 teaspoon ginger paste

• 1 teaspoon salt

• 1/2 teaspoon turmeric powder

• 1/4 teaspoon asafetida

Vaghar:

• 2 tablespoons oil

• 1 teaspoon black mustard seeds

• 2 tablespoons sesame seeds

• 1 teaspoon green chilies, thin sliced or chopped

• 2 tablespoons of water

• Pinch of red chili powder for garnish

• Chopped coriander for garnish

• Shredded coconut for garnish (optional)

Instructions:-

• In a wok, pour the batter and turn on the heat.

• Stir the batter continuously for about 5-7 minutes.

• Once the batter reaches a thick consistency, turn off the heat.

• Grease the back side of the plates or grease the clean kitchen top with a little oil and spread the thickened batter. (Make sure the batter applied is not too thick or the khandvis won't roll.)

• Let it cool for 10 minutes. Cut long strips with a knife, roll and set them in a serving plate.

Vaghar:

• In a small pan add oil, mustard seeds, sesame seeds, chilies and water.

• Pour evenly over the khandvi.

• Garnish with red chili powder, chopped coriander and shredded coconut (if using) and serve.