Instructions

Step 1
To prepare the stuffing for the khandvi, heat the oil in a pan over medium flame and add the green peas and grated carrot in it. Sauté the vegetables on a low flame for 3 to 4 minutes, while stirring continuously. Add the sugar, salt, lemon juice, coriander and 1 tbsp of water. Mix the ingredients properly and sauté for another 2 minutes. Once done, keep aside to cool.

Step 2
Take a pan and heat it over low flame. Add besan, curd, water, turmeric, lemon juice, ginger-green chilli paste, asafoetida and salt in it. Mix all the ingredients properly to make a smooth batter. Make sure that no lumps are formed. Cook the mixture on low flame for around 7-8 minutes or till it becomes thick in consistency.

Step 3
Take a thali and grease it a little using oil. Spread a thick layer of the batter on it. Wait for a few seconds and allow it to settle. Divide it into two portions and spread each portion evenly on reversed greased side of the thali, while the batter is still hot.

Step 4
Now, spread a thick layer of stuffing evenly over the batter. Allow it to cool. Now cut the khandvi lengthwise into equal portions and roll it up with light hands. Make sure that the khandvi doesn't breaks. Once done, place the khandvis on a serving plate and keep it aside.

Step 5
Now, to prepare the tempering, add little oil in a small non-stick pan and heat it over low-medium flame. Once the oil is sufficiently hoy, add the mustard seeds. Once the mustard seeds start to crackle, add the sesame seeds, curry leaves, green chillis and asafoetida.

Step 6
Saute the ingredients on medium flame for few second and keep stirring continuously. Pour this tempering over the khandvis and garnish with grated coconut, carrot and coriander. Serve to your family and friends.