Name: Khandavi recipe by pooja kakkar at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 7
Ingredients: 1 cup gram flour; 1 cup curd; 1 tsp salt; 1 tbsp sugar; 1/4 tsp haldi ( turmeric); 1 and 1/2 cup water; For the stuffing:; 1/2 cup grated fresh coconut; Chopped fresh coriander; Grated ginger ( optional); For the Tadka:; 1 tsp oil; Little bit of Rai (mustard seeds); Few curry leaves; 3/4 cup water; 1 tbsp sugar

Ingredients Serving: 7

1 cup gram flour
1 cup curd
1 tsp salt
1 tbsp sugar
1/4 tsp haldi ( turmeric)
1 and 1/2 cup water
For the stuffing:
1/2 cup grated fresh coconut
Chopped fresh coriander
Grated ginger ( optional)
For the Tadka:
1 tsp oil
Little bit of Rai (mustard seeds)
Few curry leaves
3/4 cup water
1 tbsp sugar

Instructions

Blend the gram flour, salt, curd and turmeric properly. Now add water. (Note that it must be thin)
Now cook it in the wok and continuously stir it. Take care there are no lumps formed.
When it becomes thick turn off the gas and spread this batter on greased plate with the help of a spatula or spoon.
Cut it into long strips. You can make two from them, depends on the size of the plate.
Now sprinkle all the stuffing and roll it carefully.
At last, for the tadka, heat oil ,add the mustard seeds, asafoetida, curry leaves, water and sugar.
Boil it well then let it be on room temperature.
Spread this tadka on the khandavi.
Garnish with grated coconut and fresh coriander and pomegranate seeds to serve.

Similar Recipes