Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, # ramadan special - stuffed spinach khandvi. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Ramadan Special - Stuffed Spinach Khandvi is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. # Ramadan Special - Stuffed Spinach Khandvi is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook # ramadan special - stuffed spinach khandvi using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make # Ramadan Special - Stuffed Spinach Khandvi:

1. Prepare 1 cup besan (gram flour)
2. Prepare to taste salt
3. Make ready 1/2 tsp. turmeric powder
4. Get 1/2 tsp. asafoetida
5. Prepare 1 tsp. roasted cumin powder
6. Take 1 cup yoghurt
7. Get 1 " ginger
8. Prepare 2 - green chilies
9. Take 1 cup spinach, chopped
10. Take 2 cups water
11. Take Tempering –
12. Make ready 2 tbsp. oil
13. Get 1/2 tsp. mustard seeds
14. Prepare 1 tsp. sesame seeds
15. Prepare 1 sprig curry leaves
16. Get 1/4 cup fresh grated coconut
17. Get 3 tbsp. coriander leaves, chopped
18. Take 2 tbsp. idli podi

Steps to make # Ramadan Special - Stuffed Spinach Khandvi:

1. Blanch the spinach in hot water for 5 minutes. Drain and set aside to cool. Puree it along with ginger and green chilies.
2. In a bowl, combine the besan, salt, turmeric powder, 1/4 tsp. asafoetida, cumin powder, yoghurt and the spinach puree. Mix everything well with a spoon.
3. Add 2 cups water and give it a whisk.
4. Cook in a non stick pan on a low flame for 12-15 minutes by stirring continuously till it is thick.
5. Spread directly on a plate (No need to grease). Top it up with coconut and idli podi.
6. When cool, cut into strips and gently roll them as shown.
7. Arrange on a serving plate.
8. Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the remaining asafoetida, curry leaves and sesame seeds. Saute for a few seconds and take off the flame.
9. Pout this tempering on the prepared khandvi. Garnish with the fresh grated coconut, coriander leaves and idli podi. Serve as a tea-time snack.

So that is going to wrap it up with this special food # ramadan special - stuffed spinach khandvi recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!