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khandvi
Ingredients
- for the khandvi batter:
- 1 cup besan/gram flour, 100 gms
- ¾ cup sour curd/yogurt, about 150 gms + 2.25 cups water
- OR 3 cups sour buttermilk/chaas
- 1 tsp ginger/adrak + green chili paste, about ½ inch ginger & 1 green chili crushed in a mortar-pestle
- ¼ tsp turmeric powder/haldi
- ⅔ tsp salt or add as required
- a pinch of asafoetida/hing
- for the filling:
- 2 tbsp fresh grated coconut
- 2 tbsp chopped coriander leaves/dhania patta
- for the khandvi tempering/seasoning:
- 1 tbsp oil
- 8 to 10 curry leaves/kadi patta
- 1 tsp mustard seeds/rai
- 2 tsp white sesame seeds/safed til
- 1 green chili/hari mirch, chopped or ½ tsp red chilli powder
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