Coconut-Stuffed Khandvi with Pink Coconut-Curd Chutney Recipe

Ingredients For Coconut-Stuffed Khandvi with Pink Coconut-Curd Chutney Recipe

• as required Ingredients
• as required For Khandvi Batter:
• 1 gram * Aashirvaadflour (besan) –
• 4 cup * Buttermilk – (or yogurt + water
• as required whisked)
• 0.25 tsp * Aashirvaad Turmeric powder –
• as required * Aashirvaad Salt – to taste
• 1 tsp * Ginger-green chili paste – (optional)
• as required * Asafoetida (hing) – a pinch (optional)
• as required For coconut filling:
• 0.5 cup * Fresh grated coconut –
• 2 tbsp * Coriander leaves (finely chopped) –
• 1 nos * Green chili (finely chopped) – (optional)
• 0.5 tsp * sugar –
• 1 tsp * Lemon juice –
• as required * Aashirvaad Salt – to taste
• as required For tempering:
• 1.5 tbsp * oil –
• 1 tsp * Mustard seeds –
• 3 nos * Green chilies (slit) – – (optional)
• as required For Pink Coconut-Curd Chutney:
• as required chutney ingredients:
• 1 cup * Fresh grated coconut –
• 0.5 cup * Curd (yogurt) – (thick
• as required fresh)
• 5 tbsp * Beetroot – –(boiled or raw
• as required peeled and chopped)
• 1 nos * Green chili –
• 0.5 inch * Ginger – (optional)
• 3 tbsp * Roasted chana dal (dalia) – to (optional
• as required for thickness)
• as required * salt – to taste
• as required * Water – as needed
• as required Optional Chutney Tempering:
• 1 tsp * oil –
• 0.5 tsp * Mustard seeds –
• 1 nos * Dry red chili –