Name: Beet root khandvi recipe by Rohini Rathi at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 1/4cup grated beet root; 1 cup gram flour; 1 cup butter milk; 1 cup water; Salt as par tast; Oil 1 table spoon; Grated cocount 3 able spoon; For tadka; Oil 1 teaspoon; Green chilli2; Mustard seeds 1teaspoon; Curry leaves5; Seasame seed 1teaspoon

Ingredients Serving: 3

1/4cup grated beet root
1 cup gram flour
1 cup butter milk
1 cup water
Salt as par tast
Oil 1 table spoon
Grated cocount 3 able spoon
For tadka
Oil 1 teaspoon
Green chilli2
Mustard seeds 1teaspoon
Curry leaves5
Seasame seed 1teaspoon

Instructions

IN MIXI JAR TAKE 1/4CUP OF GRATED BEET .GRIND IT
SEIVE BEET ROOT PURI
IN 1/2CUP OF BEET ROOT PURI ADD 1 CUP OF GRAM FLOUR 1 CUP OF BUTTER MILK
ADD 1 CUP OF WATER AND SALT AS PAR TAST
MIX WELL .MAKE A LUMPS FREE BATTER
HEAT 1 TABLESPOON OIL IN KADAI
ADD BATTER AND STIR CONTINUOUSLY
DONT FORM LUMPS
STIR UNTILL MIXTURE FORM THICK CONSISTENCY
SPREAD SOME MIXTURE ON BACK SIDE OF PLATE AND ROLLED IT.IF IT ROLLED THEN MIXTURE IS READY FOR KHANDVI.IF NOT THEN COOK FOR 2 MINUTES
SPREAD MIXTURE ON PLASTIC PAPAR
ADD GRATED COCOUNT ON SPREDE BATTER
CUT INTO LONG STRIPS WITH KNIFE
ROLLED IT
MAKE ALL ROLLS
FOR TAKDA HEAT OIL ADD MUSTARD SEEDS CURRY LEAVES AND SEASAME SEED
ADD GREEN CHILLI
POUR TADKA ON KHADVI

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