Name: Khandvi recipe by Geeta Sachdev at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1cup besan; 1 cup curd; 2 Cups Water; 1tsp Salt; 1tsp sugars; 1/2tsp haldi; 1TBSP LEMON JUICE; 1tbsp ginger chilli paste; Fr filling; 1/2cup grated carrots; 1tsp Salt; 1tsp Sugar; Few chopped coriender leaves; Fr tempring; 1tbsp Oil; 1tsp mustard seeds; 6to7 leaves of curry patta; 1tsp sesameseeds; Few chopped coriender leaves; 1/4 cup grated fresh or dried coconut

Ingredients Serving: 4

1cup besan
1 cup curd
2 Cups Water
1tsp Salt
1tsp sugars
1/2tsp haldi
1TBSP LEMON JUICE
1tbsp ginger chilli paste
Fr filling
1/2cup grated carrots
1tsp Salt
1tsp Sugar
Few chopped coriender leaves
Fr tempring
1tbsp Oil
1tsp mustard seeds
6to7 leaves of curry patta
1tsp sesameseeds
Few chopped coriender leaves
1/4 cup grated fresh or dried coconut

Instructions

First micro carrots with salt and sugar for 3 mins.
After cool add coriender leaves keep it aside.
Grease the back of 1 to 2 thalies with oil
Mix besan with curd ginger chilli paste salt sugar haldi lemon juice
Little blend with blender to make it lump free batter
Garnish Heat the batter in a pan with continuous stirring on medium flame
Cool till the batter leaves the sides of pan or thick
Spread this smooth lumpfree batter over the thalies
Let it dry for 10 to 15 mins
Meanwhile heat oil in a pan crackle mustard seeds then curry leaves then sesame seeds
Now cut the batter with knife in 2 inches broad stripes
Roll carefully with knife
Arrange all in a plate
Pour tempering over all pieces evenly
Garnish with coriender and coconut

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