Beetroot khandvi

35-40 minutes
Prep: 10 minutes | Cook: 25-30 minutes | Servings: 2

 

Ingredients

1 cup Gram Flour (बेसन)

1 cup Curd (दही)

1 cup Beetroot Juice (चुकंदर का रस)

1 cup Water (पानी)

Salt to taste‌ (नमक स्वादानुसार)

1 tsp Ginger-Green Chillies Paste (अदरक और हरी मिर्च का पेस्ट)

 

For Stuffing

1 tsp Coconut – grated (कसा हुआ नारियल)

¼ small Beetroot – julienned (चुकंदर)

½ tsp Sesame Seeds (तिल)

 

For Tempering

2 tbsp Oil (तेल)

1 tsp Sesame Seeds (तिल)

1 tsp Mustard Seeds (सरसों के बीज)

2-3 Dry Red Chillies (सूखी लाल मिर्च)

¼ tsp Asafoetida (हींग)

1 sprig Curry Leaves (कड़ी पत्ता)

 

For Garnish

Fresh Coriander Leaves (धनिया के पत्ते)

 

Process

  • In a bowl add gram flour, curd, beetroot juice, water, salt, ginger-green chilli paste and mix everything properly, then strain it through a strainer .
  • Now pour in a kadai and cook on medium low heat until thickened and stir it continuously while cooking.
  • Once thickened properly, quickly add some mixture on a flat surface and spread it thin.
  • Then sprinkle some grated coconut, sesame seeds, julienned beetroot and roll it up
  • Keep in the serving plate and pour hot tempering on it and serve warm and garnish with coriander leaves.

 

For Tempering

  • In a pan heat oil, then add sesame seeds, mustard seeds, curry leaves, dry red chillies, asafoetida, curry leaves and saute for a minute.
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