Name: Cheesy beetroot khandvi recipe by Rita Arora at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Gram flour - 3/4 cup; Cold Water - 1 cup; Curd- 1 cup; oil - 1 teaspoon; Chilly paste - 1 teaspoon; Salt - 3/4 teaspoon; Beetroot juice 2-4 tablespoon; Cheese spread 5-6 tablespoon; Tampering---; Oil - 2tablespoon; Asafoetida - 1 pinch; Mustard seeds - 1 teaspoon; Curry leaves 8-10

Ingredients Serving: 4

Gram flour - 3/4 cup
Cold Water - 1 cup
Curd- 1 cup
oil - 1 teaspoon
Chilly paste - 1 teaspoon
Salt - 3/4 teaspoon
Beetroot juice 2-4 tablespoon
Cheese spread 5-6 tablespoon
Tampering---
Oil - 2tablespoon
Asafoetida - 1 pinch
Mustard seeds - 1 teaspoon
Curry leaves 8-10

Instructions

In a bowl add gram flour , water , curd , oil and chilly paste and whisk it with the hand whisker, batter should be lump free .
Put on the lid of bowl and cook in microwave for 3 min on high power.
Take it out and whisk vigorously .
Now add salt and beetroot juice. Mix it well
Keep it again in microwave and cook for 2 min. Take it out and whisk .
Do the same process untill you get the thick batter, which can be spread and rolled easily .
Pour this batter on a greased tray, spread with the spatula
After 5 min apply cheese spread over the khandvi, cut and roll it.
Tampering - In a pan add oil, asafoetida, mustard seeds, as it splutters, switch off the flame, add curry leaves. Pour this tampering over the khandvi .

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