- 150 ml thick buttermilk
- 115 gms bengal gram flour
- 1 cup water
- 2 green chilies
- 1" piece ginger
- ½ tsp turmeric powder
- salt to taste
- Grind together green chilies and ginger with a little water to form a paste.
- Set aside.
- Grate the coconut and finely chop the coriander leaves and set aside.
- Mix together the buttermilk, gram flour and water.
- Mix all the ingredients together, (except those for the tempering and garnishing) into a smooth solution.
- Cook over a medium flame until all the water has been absorbed and a soft dough like consistency has been obtained.
- It should be pliable enough to spread.
- Grease the reverse side of 2-3 steel thalis with a little ghee and spread the mixture as thinly as possible over it.
- The number of thalis you will require will depend upon the thickness of the dough you spread.
- Spread the dough while it is still hot.
- Once you have finished spreading all the dough, take a knife and placing each thali in front of you, cut 1 ?" to 2" wide strips.
- Then roll them the way you would a Swiss roll.
- Heat the oil in a pan.
- Add the mustard seeds and once they start crackling, add the red chilies and asafoetida powder.
- As the ingredients sizzle, pour the contents over the prepared khaandvi.
- Garnish the khaandvi with the grated coconut and the chopped coriander leaves.
- Serve hot or cold.