INGREDIENTS :
1/2cup Gram Flour
1cup Buttermilk
3green chilies
1tsp cumin seeds
1tsp Sugar
1/2tsp Turmeric Powder
1tbsp Plain Flour
Salt
1cup Buttermilk
3green chilies
1tsp cumin seeds
1tsp Sugar
1/2tsp Turmeric Powder
1tbsp Plain Flour
Salt
PREPARATION :
1. Place the potatoes in cooker. Add enough water to cover the tops of the potatoes. After 2 whistles on high flame switch of the stove. peel their skin after cooling down the potatoes.
2. Soak equal amount of sabudana in equal amount of water and leave it overnight.
3. Grind the whole, roasted, unsalted peanuts without skin in a food processor for peanut powder.
METHOD :
1. In a grinder add 3 green chillies and 1tsp cumin seeds.grind to a fine mixture.
2. Combine the 1/2cup gram flour , 1cup buttermilk, 1tbsp blended mixture, 1/2tsp turmeric powder,1tbsp plain flour,1tsp sugar & salt to taste.
3. Mix altogether with hand mixture till no lumps are left.
4. Add all above batter in kadhai on medium flame.
5. While stirring continuously till it becomes thick.
6. While the batter is still hot, spread each evenly using a spatula, on the 2 thalis evenly to make a thin uniform layer using a spatula .
7. When cool, cut the khandvi on each thali lengthwise into equal portions and roll up each gently .8.garnished with coconut & coriander.
2. Combine the 1/2cup gram flour , 1cup buttermilk, 1tbsp blended mixture, 1/2tsp turmeric powder,1tbsp plain flour,1tsp sugar & salt to taste.
3. Mix altogether with hand mixture till no lumps are left.
4. Add all above batter in kadhai on medium flame.
5. While stirring continuously till it becomes thick.
6. While the batter is still hot, spread each evenly using a spatula, on the 2 thalis evenly to make a thin uniform layer using a spatula .
7. When cool, cut the khandvi on each thali lengthwise into equal portions and roll up each gently .8.garnished with coconut & coriander.
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