Name: colourful khandvi recipe by Poonam Talreja at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup besan (gram flour); 3 cups buttermilk; 1/2 teaspoon turmeric powder; one teaspoon salt; one teaspoon mustard seeds; 4-5 leaves curry patta for garnish; two green chillies; ginger garlic paste optional; two tablespoons oil; two tablespoons green coriander chutne; 4-5 tablespoon s fresh beetroot juice

Ingredients Serving: 4

1 cup besan (gram flour)
3 cups buttermilk
1/2 teaspoon turmeric powder
one teaspoon salt
one teaspoon mustard seeds
4-5 leaves curry patta for garnish
two green chillies
ginger garlic paste optional
two tablespoons oil
two tablespoons green coriander chutne
4-5 tablespoon s fresh beetroot juice

Instructions

mix buttermilk and besan in a bowl
add salt and turmeric powder
take a non stick pan. add the mixture and switch on the flame. dont add oil.
cook the mixture on slow flame. keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. there should be no lumps in the batter.
the batter would thicken and keep on thickening. keep on stirring.
grease the clean kitchen platform wid oil
switch off the flame
divide the batter in three oortions
pour the plain batter first and spread it thinly and evenly with spatula
add two tablespoons green chutney in one part and again cook for two three minutes
it will thicken
pour it on the platform and spread with spatula.
let it cool
now add beetroot juice 4-5 tablespoons in the third part and again start cookin
it will thicken
now pour this on d empty space and spread
sprinkle coconut powder all over
let it cool a bit and then begin to roll. if you are unable to roll, then the batter needs to be cooked more.
cut into thin strips an roll each strip
heat oil and crackle the mustard seeds. then add curry leaves, green chilies and fry for a few seconds and pour the hot tempering mixture along with the oil on the khandvi rolls.
ready to serve

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