Name: Khandvi with a twist recipe by U K at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup Besan; 2 cup sour Buttermilk; A pinch of Turmeric; Salt as per taste; 2 tsp Mustard seeds; 1 tsp Cumin seeds; 1/2 cup Grated fresh coconut; A thumb long ginger; 3-4 pods of Garlic; 2 Green chilli; Sugar 1 tsp; A dash of Lime juice; Some chopped Coriander leaves; Oil as per need

ABOUT Khandvi with a twist RECIPE

This came in from my late mother in law many years back and so a further twist of a twist happened.

Ingredients Serving: 4

1 cup Besan
2 cup sour Buttermilk
A pinch of Turmeric
Salt as per taste
2 tsp Mustard seeds
1 tsp Cumin seeds
1/2 cup Grated fresh coconut
A thumb long ginger
3-4 pods of Garlic
2 Green chilli
Sugar 1 tsp
A dash of Lime juice
Some chopped Coriander leaves
Oil as per need

Instructions

Mix Besan and buttermilk well.
Add little turmeric and salt.
Cook well on a low flame.
Once it gets thick without any lumps, it is ready.
Spread it flat on steel plates.
Make a paste (chutney) of fresh coconut, some ginger, few garlic pods, one or two green chili, a pinch of salt, 1/2 tbsp sugar, dash of lemon and little bit of cumin seeds.
Apply a thin layer of this chutney on the besan spread on the steel plates before cutting and rolling it.
Take a tadka pan, add a little oil for tempering. Add in the mustard seeds.
As soon as they splutter, turn off the stove and pour the entire contents of the pan on the rolled Khandvi.
Garnish with chopped Coriander and serve with a smile.

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