Tuesday, August 9, 2011


Besan flour - 1 cup
Water - 2 cups
Yoghurt - 1 cup
Salt - to taste
Ginger paste - 1 tsp
Green Chilli paste - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
For Tempering:
Mustard seed - 1 tsp
Sesame seed - 1 tsp
Oil - 2 tsp
To Garnish:
Coriander leaves - 3 tbsp
scrapped coconut - 2-3 tbsp

1.In a large bowl, whisk together besan flour, water, yoghurt, salt, chilli paste, ginger paste and asafoetida making sure there are no lumps. The batter should be thin and flowing without any lumps.
2.Keep 2/3 upturned steel plates or aluminium foil paper ready. Do not grease the plates with oil.(Foil works best!!!)
3.Pour the batter in a pan and cook at high heat for about 5 minutes till the batter becomes a thick paste. In a small plate, spread little of the mixture and cool it. Try to peel and roll it. if it comes easily then the cooking is done.
4.Pour immediately on a foil paper/upturned steel plates after taking it from the stove and spread as thinly as possible. Make it fast. We can't spread it if it cools down.
5.After 5 minutes, slice them into strips and roll them.
6.Heat oil. Add mustard seeds, sesame seeds and asafoetida. When it is done pour it over the Khandvis.
7.Garnish with coconut grating and coriander leaves.

1 comment:

  1. Hey Nisha Di.. U r doing a gr8 job... Guess u can try for Master Chef..


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