Besan/Kadalai maavu -1/4cup
Ginger-green chilly paste-1/2teaspoon
Freshly grated coconut-11/2tablespoons
Chopped Cilantro-1 tablespoon
For the tempering
Mustard seeds-1 teaspoon
Grease a thali/foil papers and keep it ready.
Beat the curd. Combine besan-salt-turmeric-ginger,chilly past,sugar with the curd.
Add water little by little and whisk it without any lumps.
Pour the batter in a sauce pan and cook on low heat, stirring continuously till the besan gets cooked.
After 15 to 20 minutes, the mixture will start leaving the pan, at that time pour the batter on the thali/foil paper and flatten it uniformly with a spatula and let it cool for 2-3 minutes.
Cut the flattened besan mixture into 11/2" wide strips. Lift one edge of a besan strip and roll it carefully. (You can do this step only when the besan is cooked,otherwise the batter will stick with the foil, its not possible to roll it. So be careful and patience enough to cook the batter! ;) )
Arrange the rolled khandvi in a serving plate. Garnish with the coconut flakes and cilantro.
Heat oil and make the tempering with mustard and sesame seeds. Pour it over the khandvi's and its ready to serve.
Super Bloom, 2017
2 weeks ago