● First and foremost, in a little vessel take sieved besan.
● likewise add ginger-bean stew glue, turmeric and salt to taste.
● blend well, and add 2 cups of buttermilk.
● blend well in with a whisk framing a smooth streaming consistency.
● presently place the vessel into the cooker.
● Pressure cook for 3 whistles on medium heat.
● when the pressing factor discharges, take the vessel out and blend well.
● take a spatula of besan glue and spread promptly absurd.
● permit it to cool for 10 minutes.
● presently, cut into 2 inch sizes.
● also, roll tight ensuring there are no breaks framing on khandvi.
● embellish the khandvi with more coconut and coriander leaves.
● likewise set up the treating, by warming oil.
● add mustard seeds, sesame seeds, dried red bean stew, curry leaves and hing.
● When the hardening splutters, pour it over the khandvi.
● At long last, gujarati khandvi is prepared to present with hot chai.
initially, strainer the besan prior to adding to maintain a strategic distance from knot development.
Likewise, utilize slender consistency buttermilk to get a smooth consistency player.
furthermore, stuff and topping with ground paneer or cheddar for additional flavors.
At long last, gujarati khandvi is inadequate without hardening.