1. Take 1 cup besan and 1 cup curd. Mix it well.
2. Pass iit through a soup strainer to make sure batter is smooth. Add 2 cups of water.
3. Now add salt according to taste. Add 1/2 tspn lemon juice, 1/4 tspn turmeric powder and 1 tspn cooking oil. Transfer it in heavy bottom pan preferrably with handles.
4. Now cook it on medium flame for 10-12 minutes. Keep stirring continously. Batter will start leaving sides of pan.
5. Now spread it on greased plates. And let it cool.
6. Meanwhile add 1tspn oil in tadka pan. When it is hot then add mustard seeds and curry leaves in it. When it starts to crackle switch off the flame.
7. Now cut the strips of khandvi and roll it. Sprinkle the tadka on rolled khandvis. And add some dessicated coconut or fresh grated coconut on it. Chopped fresh corriander leaves can also be used.
2. Pass iit through a soup strainer to make sure batter is smooth. Add 2 cups of water.
3. Now add salt according to taste. Add 1/2 tspn lemon juice, 1/4 tspn turmeric powder and 1 tspn cooking oil. Transfer it in heavy bottom pan preferrably with handles.
4. Now cook it on medium flame for 10-12 minutes. Keep stirring continously. Batter will start leaving sides of pan.
5. Now spread it on greased plates. And let it cool.
6. Meanwhile add 1tspn oil in tadka pan. When it is hot then add mustard seeds and curry leaves in it. When it starts to crackle switch off the flame.
7. Now cut the strips of khandvi and roll it. Sprinkle the tadka on rolled khandvis. And add some dessicated coconut or fresh grated coconut on it. Chopped fresh corriander leaves can also be used.
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