Khaandvi

1 cup chana no lot (chickpea flour)

2 cups pani (water)

1 cup chaash (buttermilk), or yogurt & water

1 teaspoon aadu (ginger), grated

2 teaspoon lilu marchu (green chili), minced

1/8 teaspoon hing (asafetida)

1/8 teaspoon hardar (turmeric)

1 teaspoon mithu (salt)

4 tablespoon tel (oil)

1 teaspoon rai (mustard seeds)

1/8 teaspoon hing (asafetida)

some kothmari (cilantro), chopped

some naariyel (coconut meat), grated

1. Mix chickpea flour, water & buttermilk with an egg beater. Mix in ginger, green chilies, asafetida, turmeric & salt.

2. Cook on low heat in a deep, thick‑bottomed pan, stirring constantly till it thickens. Test by pouring a teaspoon of the batter on a cool surface. If you can peel it off easily, it is done.

3. Pour the mixture onto a counter top, a sheet of waxed paper on a tabletop, or onto a greased baking pan. Spread it quickly into a thin sheet about 1/8" thick.

4. When cooled down, cut into 1 ½” wide strips. Roll each strip into a ¾” diameter bundle. Place these bundles on a plate.

5. In a small pot, heat oil with asafetida & mustard seeds. When the seeds start popping, pour the oil on the rolled bundles.

6. Garnish with cilantro & coconut.

Note: This is also known as Paatavdi.

Source: Kokila