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A favourite Gujarati 'farsan'. Can also be served as a snack at teatime.
- Make a paste of the green chillies and ginger.
- Mix the gram flour, buttermilk, turmeric powder, asafoetida, green chilli paste and salt very well.
- Heat the mixture and keep stirring constantly.
- When very thick, test by spreading a little paste on a plate. If after about 1 minute, the mixture can be rolled and lifted, it is ready for spreading.
- When ready, spread the mixture thinly (with the help of the back of a spoon) on any working surface.
- Cool and cut in about 50 mm. (2") strips.
- Roll up the strips (like small Swiss rolls) and arrange on a plate.
- Heat the oil in a vessel and fry the mustard seeds.
- When the seeds start popping, remove from the fire, add the asafoetida and pour over the arranged rolls.
- Garnish with the chopped coriander and grated coconut and serve.
- Notes : i) Khandvi can also be prepared in a pressure cooker very quickly.
- If using pressure cooker, add 2 instead of 3 teacups of thin buttermilk and proceed the same way as above. In this method also, testing is a must.
- In either method, if you find difficulty in rolling, once again cook the batter for a very little time and then proceed to cool and roll.
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