Ingredients:
For khandvi:
1 cup chickpea flour/besan
1 cup thick yogurt/dahi/any plant based yogurt
2 cup water
1tsp salt
1/2 tsp turmeric/haldi
1 tsp ginger paste
1 tsp green chili paste
For Tempering/ Tadka:
1 tbsp oil
3-4 Slit green chili
1tsp mustard seeds
2 tsp white sesame seeds
Curry leaves
For Garnishing:
2 tbsp Fresh Shredded coconut
2tbsp chopped cilantro
Tips:
1. If the batter becomes too thick, then it becomes difficult to spread and you don’t get thin layers in the rolls.
2. The mixture sets very quickly while spreading. Be quick to spread it thinly.
3.You need 4-5 plates to spread the khandvi for this Proportion.
4. This is a gluten-free snack and vegan too if you use any plant based yogurt.
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