Name: Cheese Khandvi recipe by Nanki Chanchlani at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup curd; 1 cup besan; 1 1/2cups water; 1/4 tsp haldi; 2 pinch citric acid; 2 pinch hing; 2 tbsp oil; 1/2 tsp mustard seeds; 1/2 tsp sesame seeds; 1/4 tsp curry leaves powder; 2-3 green chillies; Salt as per taste; 100 gms processed cheese; Coconut powder 1 tbsp

Ingredients Serving: 4

1/2 cup curd
1 cup besan
1 1/2cups water
1/4 tsp haldi
2 pinch citric acid
2 pinch hing
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp sesame seeds
1/4 tsp curry leaves powder
2-3 green chillies
Salt as per taste
100 gms processed cheese
Coconut powder 1 tbsp

Instructions

In a bowl add curd, besan and mix with a whisker.
Add haldi, chopped 1 green chilli, salt, citric acid and add more water to make a thin batter.
In a nonstick pan, add besan batter and cook on a high flame.
Keep on stirring the batter for 7 - 8 minutes the batter will start to thicken.
Take a small spoonful of batter and spread it on a plate.
After a few seconds try to lift and fold the batter if it is easy to roll.
Your batter is ready to spread. If it does not roll, then cook for few seconds more.
Grease the back side of a thali and spread the hot batter.
Grate the cheese all over the batter, cut into long slice and roll it. Set on a big plate and put inside a freezer for 5 minutes.
For Tempering: Add 1 tbsp oil, heat it up. Add mustard seeds and when they start cracking, turn off the flame and add hing, sesame seeds, coconut powder, curry powder and after a few seconds pour this over the prepared Cheese Khandavi. Garnish with chopped coriander leaves.

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