Spread a few teaspoon of the batter on a greased plate.let it cool a bit and then begin to roll.if you are unable to roll,then the batter needs to be cooked more.

* Step 12

Gently roll each strip tightly.

* Step 13

You can also skip this stuffing part and directly garnish with coconut and coriander leaves once you temper the khandavi role.

* Step 14

Arrange the khandavi roles.

* Step 15

Heat oil and crackle the mustard seeds.

* Step 16

Then add curry leaves, green chillies and fry a few second.

* Step 17

Add sesame seeds when they change colour and crackle.

* Step 18

Pour the hot tempering mixture along with the oil on the khandavi rolls evenly.garnish with grated coconut, coriander leaves and Pomegranat.

* Step 19

Khandavi ready...

Note: if there is a photo you can click to enlarge it

Tag

besan sour curd water,to be mixed with the curd ginger+green chilli paste turmeric powder Salt Hing fresh grated coconut for garnish chopped coriander leaves for garnish oil Curry leaves for garnish mustard seeds for garnish white sesame seeds for garnish green chilli for garnish pomegranate for garnish

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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Khandavi (Gujarati snakes)

: Divya Rajat Jain

Khandavi (Gujarati snakes)

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Chef :