Besan |Kadalai maavu|Chickpea flour 1/2 cup Yogurt| curd 1/2 cup Green chili 1 Ginger a small piece Water 3/4 cup Salt as needed Asafoetida a pinch Turmeric powder 1/4 tsp Lemon juice 1/2 tsp Oil 1 tsp Mustard seeds 1/4 tsp Curry leaves few Sesame seeds 1/4 tsp (optional) Grated coconut 3 tsp Red chili 1
Grind the green chili and ginger, either pulse it in a mixer or pound it using a mortar and pestle.
In a wide bowl add besan, lemon juice, salt, ground ginger chili paste, turmeric powder and asafoetida. Whisk the curd and add the water to this, without any lumps. Add this mixture to the bowl .
Beat this well without any lumps, using a whisk. I used the traditional wooden mathu.
Pour this into the pan and keep the flame medium low. Start stirring the mixture continuously without it forming lumps. Let the mixture gets thicker. See the picture for the consistency. Meanwhile grease the back of a big thali |plate. If you do not have a big one grease 2 small plates.
To check whether the batter is in the right consistency, take a spoon of batter and spread it on the greased plate. Leave it for 2 minutes. Then if you can able to roll it comfortably, the consistency is perfect.
If it is not rolling up, stir it for some more time and once it reaches right consistency, switch off the flame. Quickly put this on the back of the plate. And spread this with a spatula into a thin layer. This process do it fast, else it will not spread smoothly.
Allow this to cool for 2 minutes. Cut them lengthwise. Using a knife take out the edge and gently roll it up.
Do the same for the rest of the layers. Arrange this in a plate.
In a pan add oil and add in the mustard seeds, curry leaves, sesame seeds(white) and broken red chili. When the mustard splutters pour it on the khandvi rolls. Sprinkle the grated coconut and serve with green chutney or sweet chutney.
Serve this as a tea time snack.
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