Ingredients for Twisted Khandvi Recipe
For batter
1 cup besan (chickpea flour )
1/2 cup curd
2 cup water
1 tsp salt
1/4 tsp turmeric powder
1/4 tsp Hing( asafetida)
1/2 tsp sugar
For tempering
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp white sesame seeds
1/2tsp red chili powder
4 to 5 curry leaves
1 long chili (cut longitudinal)
1/4 cup coriander leaves (chopped)
Method to make the batter:
Twisted Khandvi Recipe: Take a microwave-proof medium bowl, put besan in the bowl, add yogurt, salt, Haldi, sugar, and hing powder to it.
Now pour water slowly and make a lump-free mix. You can also give the batter a, speedy churn with a hand mixer, for a complete lump-free mix.
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To make khandvi Microwave 2 times on high power for 2 minutes each. As in microwave for 2 minutes, blend, microwave for 2 minutes, blend, and microwave for 2 minutes. Blend well after every 2 minutes of microwave cooking. Finally, microwave for 1 minute for the third time. Blend very well to a smooth and lump-free mixture.
Now Prepare your tray or 2-inch wide plate . Grease the tray lightly with a drop of oil Quickly pour batter on a 6 inch round plate and spread evenly with a spatula. Make sure the thickness of the batter filling the plate should be 1 and half-inch thick.
Once it spread allow it to cool down for 10 minutes. Cut into equal-sized squared pieces.
For Tempering, take a medium size pan, add 1tbsp of oil, and put on medium heat. As oil gets warm add mustard seed, sesame seed, sweet neem leaves, cut chili, and squared shape cut khandvi pieces. Add chili powder and little salt according to taste. Mix gently with a spatula, cook for a few minutes. Take out your khandvi cake on a plate.
Sprinkle a little fresh coriander from the top and serve with coriander dip.