Pink Khandvi

Ingredients list for Pink Khandvi

• 1/4 cup Beetroot puree
• 1 cup Gram flour (besan)
• 1 tablespoon Refined flour (maida)
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Ginger-green chilli paste
• to taste Salt
• 3 cups Buttermilk
• for greasing Oil
• to garnish Fresh coconut , scraped
• to garnish Fresh coriander leaves , chopped
• Tempering
• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1/4 teaspoon Asafoetida (hig)
• 1 sprigs Curry leaves

Method

1. Put gram flour in a bowl, add refined flour, turmeric powder, red chilli powder, ginger-green chilli paste and salt and mix well. Add buttermilk and mix till there are no lumps.
2. Heat a deep non-stick pan. Pour the batter into it and cook on medium heat, whisking continuously till the mixture thickens.
3. Grease the back side of steel thalis with some oil.
4. Add beetroot puree to the cooking mixture and mix well and cook further on medium heat for 1-2 minutes.
5. While the mixture is still hot spread a thin layer of the batter with a palette knife on the greased thalis and set aside to cool.
6. After the mixture cools down, sets and the colour deepens, cut the layers vertically into thick strips, and roll each strip starting from one end to another. Insert coloured toothpick in center of each khandvi and arrange them on a plate.
7. To prepare the tempering, heat oil in a non-stick tempering pan. Add mustard seeds and let them sputter. Add asafoetida and curry leaves and mix well.
8. Pour the tempering over khandvis, garnish with coconut and coriander leaves and serve.