Moong Daal Khandvi


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A delicious recipe. . . A gujarati delicacy made in a different style.

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Moong Daal Khandvi recipe - How to make Moong Daal Khandvi

Preparation Time:    Cooking Time:    Total Time:     Makes 25 to 30 pieces
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  1. Combine the besan, curds, green chilli-ginger paste, turmeric powder, asafoetida and salt with 1 cup of water and whisk well to make a smooth paste.
  2. Transfer into a non-stick pan and cook on a slow flame, while stirring constantly so that lumps do not form.
  3. Cook till the batter becomes thick.
  4. Grease the reverse side of 3 or 4 thalis and spread the mixture as thinly as possible with your hands or a rubber spatula on the greased surface while the batter is still hot.
  5. Cool and roll up carefully, like a swiss roll.
  6. Repeat with the other thalis and cut each roll into 25 mm. (1") pieces out of each big roll to get bite-sized khandvis. Place them on a serving dish.

For the tempering

    For the tempering
  1. Heat the oil and add the mustard seeds, sesame seeds, asafoetida, curry leaves and red chillies and saute for 30 seconds.
  2. Pour over the khandvis and serve garnished with the coriander and coconut.

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This recipe was contributed by sandhya_anand on 08 Oct 2011

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