Khandavi

Ingredients

• 1 cup Gram flour
• 2 cups Butter milk (Sour)
• 0.25 teaspoon Turmeric
• 1 teaspoon Salt (As required)
• 1 teaspoon Sugar
• 2 teaspoons Lemon juice
• 4 units Green chillies
• 1 inch Ginger
• 1 tablespoon Mustard seeds
• 1 teaspoon Sesame seeds
• 10 units Curry leaves
• 4 tablespoons Coriander leaves
• 2 tablespoons Oil (For tempering)

Instructions

1. 1In a bowl, combine gram flour, butter milk, turmeric, salt, sugar, and lemon juice. Whisk until a smooth batter forms.
2. 2Make a paste of green chillies and ginger, then add it to the batter and mix well.
3. 3Cook the batter in a non-stick pan over low heat, stirring continuously to avoid lumps. The batter is ready when it thickens and no longer falls off the spatula.
4. 4Quickly spread the cooked batter onto large trays or foil on a flat surface. Allow it to cool for 10 minutes.
5. 5Cut the cooled batter into equal-sized strips and gently roll each strip tightly. Arrange them on a serving plate.
6. 6Heat oil in a pan, add mustard seeds, sesame seeds, green chillies, and curry leaves. Allow them to crackle, then pour the hot tempering over the khandvi rolls.
7. 7Garnish the khandvi with coriander leaves and serve with coriander chutney.