📝 Ingredients:
- 1 cup gram flour (besan)
- 1½ cups buttermilk (or ¾ cup curd + ¾ cup water)
- ½ tsp turmeric powder
- 1 tsp ginger-green chili paste
- Salt to taste
🌶️ Tempering:
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 1 pinch asafoetida (hing)
- A few curry leaves
- Chopped coriander & grated coconut for garnish
👩🍳 Preparation Steps:
- Make the Batter:
Mix besan, buttermilk, turmeric, chili-ginger paste, and salt into a smooth, lump-free batter. Cook on low flame, stirring continuously, until it thickens to a spreadable paste (about 8–10 minutes). - Spread & Roll:
Quickly spread the hot mixture on the back of a thali or clean countertop in thin layers. Once slightly cool, cut into 1.5-inch strips and roll tightly. - Tempering:
Heat oil, add mustard seeds, sesame seeds, hing, and curry leaves. Let them splutter, then pour over the khandvi rolls. - Garnish & Serve:
Sprinkle chopped coriander and grated coconut. Serve on a platter as a chic appetizer or pair with mint chutney as a spread highlight. 🧄🍃
🍽️ Tip to Elevate:
Arrange khandvi rolls in a spiral or circular pattern on a platter, drizzle tempering artistically, and dot the plate with chutney swirls for a modern, party-style presentation.
