Sambar Flavoured Stuffed Khandvi (Pressure Cooker Method)

Mix together besan, turmeric powder, sambar powder, chilli flakes, salt, asafoetida and pepper powder.

Add in the buttermilk and whisk well so that there are no lumps. Pour into a bowl and pressure cook for 2-3 whistles.

Open the lid and immediately spread it on a steel plate, tray, corelle plate, counter top or melamine plate (there is no need to grease).

Sprinkle the coconut, coriander leaves & idli podi. (Save some for garnishing). After it cools down a bit, cut into strips with a knife or pizza cutter.

Gently roll them from one end to the other & transfer to a serving plate. You can also sprinkle some sev / bhujia. (Save some for garnishing).

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the sesame seeds and curry leaves. saute for a few seconds and switch off the flame.

Pour the tempering over the arranged khandvi. Garnish with the remaining coconut, coriander leaves, idli podi and sev.

Spoon in some of the coconut chutney over the khandvi. Enjoy as a tea-time snack, breakfast or as an appetizer.