Cranberry Khandvi

Directions

• Take besan, buttermilk, turmeric powder and salt in a large bowl. Mix properly and make a smooth batter using a whisk or hand blender.
• Grease or line a plate with a bit of oil and set aside.
• Pour batter into a heavy bottomed pan or kadai and cook on low flame.
• Keep stirring constantly to avoid lumps. Cook it till the mixture becomes thick and does not taste raw.
• Transfer the same mixture on a greased plate and spread it evenly.
• Let it cool down and roll it.
• Heat 2 tablespoon cooking oil in a small tempering pan and add mustard seed, cumin seeds, green chilli, curry leaves and dried cranberries. Finish with sesame seeds.
• Pour prepared seasoning over khandvi rolls. Sprinkle shredded coconut and serve with chutneys.