RECIPE FOR CARROT KHANDVI
Preparation Time:10 mins
Cooking Time : 20 mins
Serve : 20-25
- 1 cup besan (gram) flour
- 1 cup curd
- 1 cup carrot juice (made with 7-8 medium sized carrots in Lukewarm water)
- ½ tsp Red chili powder
- ½ tsp Garam masala
- ½tsp Turmeric powder
- Salt as per taste
- ½ tsp Seasom seeds
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 2 tbsp oil
- 2 tsp Coriander
- Curry leaves 7-8
- Grated coconut
- Nylon Sev
1.Take gram flour, curd, carrot juice, red chill powder, turmeric powder, garam masala, salt in large bowl. Mix properly and smooth batter using a spoon. Grease a large plate lightly with few drops of oil and keep aside for 10 minutes.
2 .Pour batter into a heavy bottom kadai and cook on low flame.
3.Keep stirring constantly to avoid lump formation. Cook until mixture becomes medium thick and does not taste raw. It will take approx 8-10 minutes.
4.Transfer a large spoonful of batter over previously greased plate. Spread batter in a thin layer with the back side of a flat spoon. Depending on the quantity of the batter, you may need 2-3 plates to spread the whole batter.
5.Let it cool for 2-3 minutes. Once cooled, place straight cuts using a knife and make 2 inches strips.
6.Carefully roll each strip into a roll and transfer them to serving dish.
7.Heat 2 tbsp cooking oil in a small tempering kadai. Add musterd, Cumin seeds and curry leaves. Afterwards add Seasam Seeds only in the end when the saut is ready
8.In the end, sprinkle grated coconut, chopped coriander and sev. Your carrot khandavi is ready.