Gujarati Khandvi

  Ingredients - Serves around 4 people         

  Gram flour (basen)  1 small cup
  Buttermilk 2 small cups
  Salt to taste
  Turmeric powder 2-3 pinches
  Oil 1 tablespoon
  Red chilli powder 1 tsp
  Hing 1 pinch
  Grated coconut 1 tablespoon
  Coriander leaves 1 tablespoon

Procedure

• Mix gram flour (basen), buttermilk, turmeric, salt, red chilli powder and hing into a batter (no water). 
• Heat oil in a heavy pan, add the batter and stir continuously in a medium flame to avoid lump formation. 
• Cook for about 8-10 minutes until batter becomes thick (no raw smell).
• Spread a little oil onto the back of a big plate, spread the batter on top of it, as thin as possible in a circular motion with a flat spatula. (Remaining batter can be spread on a separate plate.) Cool it. 
• Cut length wise into 1 inch wide strips with a knife. Roll each strip carefully without breaking. Keep all the rolls in a serving plate.
• Season it as follows. Heat oil in a small kadai. Add mustard. Allow it to splutter. Add seasame seeds, chopped green chillies, curry leaves. Fry a little. Sprinkle on the rolls. 
• Also sprinkle grated coconut and finely chopped coriander leaves. 
• Serve with green chutney, tomato ketchup, meetha chutney, etc.