Beetroot Khandvi

Ingredients 

• 3 tablespoons boiled beetroot puree
• 1 cup gram flour
• 1 tablespoon refined flour
• 2 teaspoons ginger-green chilli paste
• Salt to taste
• ½ teaspoon turmeric powder
• A pinch of red chilli powder

Method

1. Take gram flour in a large bowl, add refined flour, ginger-green chilli paste, salt, turmeric powder, red chilli powder and buttermilk and whisk to make a smooth and thin batter.
2. Grease the backside of a couple of thalis.
3. Heat a non-stick pan, pour the batter into it and cook, stirring continuously, till the mixture thickens and leaves the sides of the pan.
4. Add 3 tbsps beetroot puree and mix well. Pour some of the thickened batter on each thali and spread it evenly into a thin layer. Allow to cool slightly.
5. Cut into equal strips and roll each into a roll or khandvi. Keep them on a plate.
6. For the tempering, heat oil in another non-stick pan, add mustard seeds and let them splutter.
7. Add asafoetida and curry leaves and cook for a few seconds. Take it off the heat and pour over the khandvi.
8. Place the khandvi on a serving plate, garnish with scraped coconut and coriander leaves and serve with green chutney.