Coconut stuffed Mango Khandvi.
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Alright, don't linger, let's task this coconut stuffed mango khandvi formula with 17 substances which are surely easy to acquire, and we have to process them at the very least through 10 methods. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements - Coconut stuffed Mango Khandvi:
- Prepare 1 1/4 cup for gram flour (besan).
- Prepare 1/2 cups of raw mango puree.
- You need 2 tablespoons of grated coconut.
- Need 1 cup for curd or 2 cups buttermilk.
- Give 1 teaspoon for ginger green chilli paste.
- Give 1/2 teaspoon - salt or to taste.
- You need 1/2 teaspoon - Turmeric powder.
- Need 1/2 teaspoon for Lemon juice(optional).
- Give For tempering.
- Give 2 tablespoons for oil.
- Need 2 pinch of Asafoetida/hing.
- You need 1 teaspoon - Mustard seeds.
- Provide 2 sprigs of curry leaves.
- You need 1 teaspoon - white sesame seeds.
- You need of For the garnish.
- Prepare 2 teaspoons - scraped coconut.
- Provide 1-2 sprigs Fresh coriander leaves or curry leaves chopped.
Coconut stuffed Mango Khandvi start cooking:
- Sieve besan to remove any lumps and keep in a bowl..
- Wash, peel, chop and boil the raw mango and make puree in a mixer..
- Mix the besan with mango puree, ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.
- Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth and thick batter, consistency should be very thick..
- Quickly spread portions of the mixture over the warm thalis with the help of your fingers or the outside bottom surface of a bowl, as thinly as possible while the batter is still hot..
- When cool, (approximately after 3 minutes) cut into strips with the help of a knife, two inches wide and sprinkle the grated coconut evenly on the thalis..
- Now roll the khandvi strips tightly with light pressure of your fingers and arrange in a plate..
- For tempering Heat two tablespoons of oil and add a pinch of asafoetida, sesame seeds and mustard seeds and curry leaves..
- When they splutter, pour over the rolled khandvi pieces..
- Serve garnished with scraped coconut and chopped coriander/curry leaves..
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