Khandvi

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Contains: dairy·peanut

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Method

1. 1Soak 200 g besan (gram flour) in 500 ml water for 30 minutes to make a smooth batter.
2. 2Add 10 g salt to the batter and mix well. Let it rest for 1 hour at room temperature.
3. 3Heat a non-stick tawa (griddle) over medium heat. Lightly oil it with 10 ml ghee.
4. 4Pour a ladleful of batter onto the tawa and spread it thinly in a circular motion using a spatula.
5. 5Cook the khandvi for 2–3 minutes until the edges begin to lift and the surface looks dry.
6. 6Flip the khandvi with a spatula and cook the other side for 1 minute. Remove from heat.
7. 7Repeat steps 4–6 with the remaining batter, stacking the cooked khandvis on a plate.
8. 8In a small bowl, mix 20 ml curd (yogurt), 10 ml ghee, 5 ml lemon juice, and 5 g roasted cumin powder.
9. 9Drizzle the chutney mixture evenly over the stacked khandvis.
10. 10Garnish with 10 g finely chopped fresh coriander and 5 g roasted peanuts.
11. 11Serve chilled or at room temperature.