Moong Daal Khandvi
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This recipe has been viewed 3135 times
A delicious recipe. . . A gujarati delicacy made in a different style.
- 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.
- Transfer into a non-stick pan and cook on a slow flame, while stirring constantly so that lumps do not form.
- Cook till the batter becomes thick.
- 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.
- Cool and roll up carefully, like a swiss roll.
- 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.
- Heat the oil and add the mustard seeds, sesame seeds, asafoetida, curry leaves and red chillies and saute for 30 seconds.
- Pour over the khandvis and serve garnished with the coriander and coconut.
This recipe was contributed by sandhya_anand on 08 Oct 2011
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