Note: Be very specific about measurement or else the recipe may not work)
For seasoning:
1tbspoil
½tbspmustard seedsRai
1tbspSesame seeds can be added as well
for the toppings: Optional
2tbspfresh grated coconut or Paneer or Cheese
2tbspchopped coriander leaves/Hara dhania patta
Sliced red chilisif desired
Instructions
Grease 2 trays or thalis with ½ teaspoon oil and keep it ready. I usually use baking tray and don't require greasing.
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. I use electric hand blender to mix everything well.
Now, into the electric pressure cooker inner pot, add 1 cup of water with trivet and place bowl of batter in it and cover the batter bowl and secure the cooker lid with vent sealed.
Set cooker to Brown rice for 15 minutes setting or adjust cook time manually
When done, cancel warm function, using quick release pressure method, and open the cooker carefully.
Using hand gloves remove the batter bowl carefully from the pot and bring on to the heat proof surface, 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 tbsp oil on medium to high heat.
When the oil is hot enough, add mustard seeds, and let them pop, add Sesame seeds and turn off the stove.
Coming back to the trays, cut and roll the Khandvi.
Arrange Khandvi rolls in a serving tray.
Garnish rolls with Coriander leaves and decorate with red chilis.
Pour the prepared Tadka on rolls and serve.
Notes
Finish Khandvi same day or refrigerate no more than one day.