1. In a saucepan, mix together Nestlé Dahi, besan, salt and haldi. Add water to make a batter of pouring consistency, and mix well to remove any lumps.
2. Cook on a high flame stirring continuously, till the mixture begins to leave the sides of the pan.
3. Pour immediately on the marbled kitchen platform or on the back of a thali and spread evenly, using a palette knife/spatula to get a very thin sheet. Let it dry for about 2 mins.
4. Heat oil. Splutter the mustard seeds and add black pepper. Sprinkle over the thin layer of cooked besan.
5. Cut into 1½ - 2 broad strips and roll into khandvi.
6. Garnish with grated coconut, chopped coriander leaves and green chillies. Serve warm.
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