spinach and corriander juice for green khandvi-1 cup
Pomegranate juice for red khandvi-1 cup
carrot juice for yellow khandvi-1 cup
Asafoetida-1/4 tsp
Salt-1tsp
Castor sugar-2-3 tsp
Lemon juice-3-4 tsp
mustard seeds,Sesame seeds -1 tsp
Oil-1 tbsp- (for tempering)
Directions
Take 1/2 cup besan each in three seperate bowls.Start by preparing one bowl at a time.The process for the rest two is same.Take the juice of spinach and add to besan add 2-3 spoins curd and 1/2 cup water.The trick is that in 1/2 cup besan we need to add 1-1/2 cup liquid(here juice some curd and water).To this add 1/3 tsp salt ,a pinch of asafoetida and 1/2 tsp castor sugar.Whisk it well to form a smooth paste.Now take a pan and put on the flame.Pour this mixture in it and keep stirring constantly with a ladle.A think mixture dough like will begin to form.Make sure no lumps are there.Cook for 5-7 min.Then spread this mixture on a pre cleaned kitchen shelf or steel plate.Spread it into a thin sheet.Now sprinkle some chopped corriander leaves.Cut 1 inch strips out of these sheets and then start rolling each strip into khandvi rolls.
For garnishing
Take oil in a pan.Crackle some mustard and sesame seeds.Can also add curry leaves.Switch off the flame and then add some salt some castie sugar and 2 spoons lemon juice.Spread this tempering on the khandvi and sprinkle some grated coconut over it.Serve it with green chutney.
