Ingredients for Solution:
1/2 cup gram flour (gram flour)
1 cup sour buttermilk
1/4tsp turmeric powder
Salt
For tempering:
1 tsp sesame
1/2tsp mustard seeds
1/2 tsp cumin seeds
1 green chili, cut into fine pieces
10-15 Curry leaves
2 tbsps grated coconut
4 tbsps finely chopped green coriander
2tbspn + 2 tsp Oil
Method:
In a large bowl take gram flour, buttermilk, turmeric powder and salt. Make sure to mix it well with hand blender. Keep in mind that there is no lump in the solution. Reverse one large plate and grease it on the back surface (or over the foil) and keep it aside.
Take a heavy bottom pan and put the mixture in it. Do not let lumps to be made and keep running with a spoon constantly. Cook until it becomes thick and the raw flavor of gram flour is gone. It will take about 8 minutes.
Immediately put a little slurry on the smooth plate with a spoon and spread it flatly (flat spoon) evenly into a thin layer. According to the amount of solution, spread the entire solution in 2-3 slices. Let it cool for 3-4 minutes. Cut it into a 2 inch wide straight band with a knife.
Carefully make a roll from each bar (like the Swiss roll) and put them in a serving plate. Heat 2 tbsps of oil in a small pan for tempering. Insert a rye in it. When the rye starts snapping, put cumin seeds, curry leaves and green chillies and let it cook for 30-40 seconds.
A pply sesame and when the sesame begins to crack, remove the rubbing from the gas. Prepared Tadka put on top of Khandwi roll Sprinkle the grated coconut and chopped green coriander over it. Serve it with green coriander sauce or garlic sauce.
Also read:
Try delicious dessert Mango Coconut Barfi
Make Raw Mango and Mint Sauce serve with snacks
