Name: Khandavi recipe by Rajeshwari Shyam Bhat at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Gram flour 1/2 bowl; Buttermilk 1 1/2 bowl; Salt to taste; Turmeric powder 1/4 tsp; Ginger paste 2 tsp; Grated coconut handful; Mustard seeds 1 tsp; Curry leaves few; Cooking oil 2 tsp

Ingredients Serving: 4

Gram flour 1/2 bowl
Buttermilk 1 1/2 bowl
Salt to taste
Turmeric powder 1/4 tsp
Ginger paste 2 tsp
Grated coconut handful
Mustard seeds 1 tsp
Curry leaves few
Cooking oil 2 tsp

Instructions

1 1/2 BOWL BUTTERMILK
ADD SALT, GINGER PASTE AND STIR WELL
ADD SIEVED GRAM FLOUR, KEEP ON STIRRING
MIX WELL TILL ALL LUMPS ARE DISSOLVED, TILL SMOOTH DOUGH
ADD 1/4 TSP TURMERIC POWDER, MIX WELL AND SET ASIDE FOR 10 MINUTES
SPREAD 1 TSP OF COOKING OIL ON THE BACK OF THE PLATE
HEAT OIL AND LET CRACKLE MUSTARD SEEDS
ADD CURRY LEAVES, TURN OFF THE FLAME
KEEP ON STIRRING THE BATTER IN LOW FLAME
KEEP ON STIRRING WHEN THE KHANDAVI BATTER IS GETTING HEATED UP, TO AVOID LUMPS
KEEP ON STIRRING IN WOODEN SPATULA TO AVOID THE STICK AT THE BOTTOM OF THE PAN
CHECK THE THICKNESS, IT TAKES MINIMUM 20 MINUTES
POUR ON OIL GREASED PLATE
SPREAD IT WITH A SPATULA
SPREAD THINLY AND EVENLY, ALLOW IT TO COOL
CUT THE EDGES
CUT INTO EQUAL SIZED STRIPES AND, ROLL IT IF YOU WANT, OTHERWISE CUT INTO SMALL PIECES
GARNISH WITH GRATED COCONUT
SPRINKLE SEASONING AND SERVE

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