For the Batter:
1 cup Besan (Chickpea Flour)
3⁄4 cup Plain Yogurt (Dahi)
1 tablespoon Mix of Ginger and Green Chili Paste
1⁄4 teaspoon Turmeric (Haldi)
Salt to taste
11/3 to 11/2 cups Water (Depend on Yogurt, if yogurt is not thick add little less than 11/2 cups)
Note: Be very specific about measurement or else the recipe may not work)
1 tablespoon oil
1⁄2 tablespoon mustard seeds (Rai)
1 tablespoon Sesame seeds can be added as well
for the filling: Optional
2 tablespoon fresh grated coconut or Paneer or Cheese
2 tablespoon chopped coriander leaves/dhania (coriander) Patta (Yam leaves (Madumbi Plant))
Grease 2 trays or thalis with ½ teaspoon oil and keep it ready.
In a medium bowl(Make sure it can fit into cooker and should be heat tolerant) mix Besan, Yogurt, Ginger, Green Chili, Turmeric, Salt with water. Be sure to add just little water initially to make smooth paste and then add rest of the water. The final batter will be like thick milk.
Now, into the pressure cooker, add 11/2 cups water and place bowl of batter in it and cover the cooker with whistle on.
Cook on medium heat and hear about 5-6 whistles.
Allow pressure cooker to cool naturally till all the air escaped.
When you hear no hissing sound, open the cooker carefully, the batter should be really hot, if you see water on top, drain and start stirring the batter vigorously till smooth and quickly spread onto thali before it cools down. If the batter cools down, you won't be able to spread.
Let batter settled.
In mean while, prepare seasoning.
In a small wok, heat up 1 tablespoon oil on medium to high heat.
When the oil is hot enough, add mustard seeds, and let them pop, turn off the stove.
Coming back to the trays, sprinkle Dhaniya and paneer on top, cut and roll the Khandvi.
Pour Tadka on rolls and serve.
Finish Khandvi same day or refrigerate no more than one day.