Moong Dal Khandvi Recipe

• ½ cup Yellow Gram Flour (Moong Dal)
• ½ cup Curd
• ¼ cup Water
• ¼ tsp Turmeric Powder
• ½ tsp Ginger Paste
• ½ tsp Green Chili Paste
• A pinch of Asafetida (Hing)
• 1 tbsp Coriander Leaves, chopped
• Salt to taste
• Oil (as required)
  
  For Tempering
• 1 tsp Sesame Seeds (Til)
• 1 tsp Mustard Seeds
• A pinch of Asafetida (Hing)
• 2 tbsp Oil

• In a bowl, add moong dal flour, ginger paste, chilli paste, salt, haldi powder and a pinch of asafetida.
• Mix well by adding water and curd.
• Heat a non-stick pan and put the mixture in it. Cook the mixture for 3 to 4 minutes, by stirring continuously.
• Now, take a plate and grease it with oil. Spread the cooked mixture evenly on the plate and allow it to cool for about 5 minutes.
• Cut the Khandvi into thick strips.
• Carefully roll up each strip.
• In a separate pan, heat oil and add mustard seeds to it. When the seeds crackle, add sesame seeds and a pinch of hing.
• Pour this tempering over the Khandvi.
• Garnish with coriander and serve with green chutney.