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Preparation Time : 5
Cook Time : 15
Total Time : 20
1 cup gramflour
1 cup curd
1 spoon ginger and green chilli paste
1/2 spoon turmeric
1/2 spoon salt or as per taste
2 cup Water
1 pinch asafoetida
For tempering - 2 tbsp oil
1 spoon mustered seeds
1 -2 green chilli chopped
6-7 curry leaves
For garnishing 2 spoon chopped coriander leaves
2 spoon fresh coconut grated
Mix everything (except to temper) in a bowl till a smooth batter is obtained.
Now heat this in a pan with continuously stirring on midium flame till consistency become thick.
Now spread a layer of batter on greese plates.
Cut into 1" stripe and roll them.
Heat tadka pan put oil, musterd seeds , green chilli and curry leaves when they splutter than swich off the flame.
Spread tempering on khandvi and garnish with chopped coriander and grated coconut.
Serve with chutney.
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