Beetroot khandvi चुकंदर खांडवी

• 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.