When it comes to making savouries from Besan, probably Gujaratis have no equals.
Khandvi is one. Besan Rolls made without much fanfare but very tasty and appetizing.
Method of preparation is also simple. (However, you need a rather strong wrist and powerful and patient hand to make it).
BESAN (Kadalai Maavu) 3 cups (250 gms)
Butter milk about 3/4 liter to 1 liter
Green chillies 2 to 3 nos
Turmeric 3/4 spoon
Asafoetida 1/2 spoon
Salt to taste
Kothumalli 1/4 cup
Copra 3 spoons
Mustard 3/4 spoon
Jeera 3/4 spoon
Oil 2 to 3 ladles
Make a batter of Besan using Butter milk.Add salt, Turmeric powder, and thinly sliced green chillies.Add quarter spoon of Asafoetida also.Take a non stick pan or a thick bottomed kadai and cook on a medium flame .Stir constantly so that the besan does not stick at the bottom.
After some time, the besan batter will become very thick and it would be difficult for you to stir it. But do not stop till the besan is fully cooked and the dough is thick .
Now take a large plate (Thattu).Smear oil on the inner surface of the plate and spread the hot besan dough on the plate evenly..
You may smear oil on your palms and if needed spread pressing with palms gently.
Let it cool fully.
Now using a knife, make one and half inch strips and roll the cooled dough in small rills and stake evenly at a side of the plate.
Take some oil in Tempering kadai.Add mustard, Jeera and part of Hing (asafoetida).
When mustard seeds crackle, spread the tempering on staked Khandavi.
Garnish with Kothumalli and Copra.
This dish can be served hot or cold.
But best to serve slightly warm.
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