Name: Khandvi made from leftover kadhi recipe by Reena Verbey at BetterButter
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 2
Ingredients: 1 bowl leftover kadhi; 3/4 cup gramflour; Salt as per needed; 1/4 spoon turmeric; For tempering - 1 spoon oil; 1/2 small spoon mustered seeds; 7-8 curry leaves; 1 green chilli chopped; 1 pinch asafoetida; For garnishing - 1 spoon grated coconut; 1 spoon chopped coriander leaves

Ingredients Serving: 2

1 bowl leftover kadhi
3/4 cup gramflour
Salt as per needed
1/4 spoon turmeric
For tempering - 1 spoon oil
1/2 small spoon mustered seeds
7-8 curry leaves
1 green chilli chopped
1 pinch asafoetida
For garnishing - 1 spoon grated coconut
1 spoon chopped coriander leaves

Instructions

In a mixing bowl put gramflour, salt and turmeric add little water make a smooth better without any lumps.
Now heat leftover kadhi in a wok than add gramflour batter and cook for 12-15 minutes and keep stirring continuously on midium flame.
The consistency will start thickened.
Grease back side of thali with oil.
Spread the cooked content thin evenly on the greased surface and let it cool.
With the help of a knife cut into inches wide stripes.
Roll up the khandvi rolls .
For tempering - heat oil in a tadka pan put musterd seeds.
Once they splutter add curry leaves, green chilli and asafoetida.
Spread the tempering over khandvi.
Garnish with chopped coriander leaves and grated coconut.

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