Pesto Khandvi

 Ingredients

pesto

walnut a handful 

green chilies 1-2

garlic chopped 1 tsp

spinach leaves few

mint leaves 1 handful

salt to taste

olive oil 2 tbsp

 

For khandvi

sour curd  1 cup

water 2 cups

besan 1 cup

turmeric pdr 1/2 tsp

salt to taste

for seasoning

oil 1 tbsp

mustard seeds 1 tsp

hing little

red chili flakes 1 tbsp

Directions

in a big bowl add curd, water, whisk well, add besan little at a time whisking well, so that no lumps are formed.

add salt, turmeric pdr whisk well

grease the back of a big round plate to spread the batter

In a kadai/ saucepan,  pour the prepared batter, keep whisking or stirring well till it gets thick

pour quickly over the greased plate, spread it well and evenly

let it set well in about 15 minutes

For tempering

heat oil in a small pan/ kadai

add mustard seeds, once it crackles, add hing, remove

once the khandvi has set well, spread the prepared pesto well all over it

cut the khandvi into long strips, roll the strip well.

keep the rolled strips on  a serving plate, add the tempering on top, sprinkle some fresh grated coconut on top.

 

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