Ingredients
Batter
- 1 cup besan (115g – 120g)
- 1 cup plain whole-milk yogurt
- 1 cup water
- 1 small Indian green chili, minced
- ½ teaspoon ginger paste or finely minced ginger
- 1 teaspoon salt
- ¼ teaspoon turmeric
Tempering
- 2 tablespoons oil
- 2 teaspoons mustard seeds
- ⅛ teaspoon hing
- 1 small Indian green chili, minced
- 10 curry leaves
- 1 tablespoon white sesame seeds
- 1 tablespoon chopped cilantro, garnish
- 1 tablespoon grated coconut, garnish, optional (find frozen at Indian grocery store)
Instructions
- Add all of the ingredients listed under “batter” to a blender and puree until smooth. Pour the batter into an oven-safe bowl and set aside for now.
- Pour 1 cup of water into the inner steel pot and place a trivet inside, then place the bowl on top. Secure the lid, close the valve, and cook for 12 minutes at high pressure.
- Quick-release.
- Carefully remove the bowl from the pot and quickly give it a good stir to mix well.
- Scoop some of the mixture out onto a silicone mat and use a dough scraper to spread the mixture out into a thin layer – you’ll want to do this quickly, while the batter is still hot. Repeat using the remaining batter (I can spread the dough across 3-4 silicone mats). Allow this to rest on the countertop for around 5 minutes, or until cool.
- Use a pizza cutter to slice the layers into equal-sized 2-inch strips and gently roll each strip tightly, into a cylindrical shape.
- For the tempering, heat oil in a pan and once hot, add mustard seeds. When they begin to splutter, add the hing, green chili, curry leaves, and sesame seeds. Once the sesame seeds turn light golden, remove.
- Place the rolls onto a tray and pour the tempering overtop. Garnish with cilantro and serve.
Notes
- Please note that besan (Indian chickpea flour/chana dal flour) and chickpea flour (made from garbanzo beans) are made using different types of chickpeas. While they can sometimes be used interchangeably, I did not find that to be the case for khandvi. Please do not substitute chickpea flour for besan in this recipe.
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