khandvi recipe
Ingredients
- * 1 cup besan (gram flour) or 100 gram besan
- * 3/4 cup sour cured, about 150 gram
- * 2.25 cup water, to be mixed with the cured (alternatively you can
- also use 3 cup sour buttermilk or chaa)
- * 1 teaspoon ginger plus green chili paste, about 1/2 inch ginger (adrak) and
- 1 green chili (hari mirch) crushed in a mortar pestle
- * 1/4 teaspoon turmeric powder (haldi)
- * 2/3 teaspoon salt or add a required
- * 1 pinch asafoetida (hing)
- for the filling:
- * 2 tablespoon fresh grated coconut
- * 2 tablespoon chopped coriander leaf (dhania patta)
- for the khandvi tempering seasoning:
- * 1 tablespoon oil
- * 8 to 10 curry leaf (kadi patta)
- * 1 teaspoon mustard seed (rai)
- * 2 teaspoon white sesame seed (safed til)
- * 1 teaspoon green chili (hari mirch), chopped or 1/2 red chilli powder
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