Khandavi Besan Noodles in Coconut Sauce

Cook Time 1 hour

Servings 4

Ingredients

Noodles

220g (2 cups) besan (chickpea flour) 

1 ½ tsp ground turmeric 

2 pinches asafoetida

Edible flower petals or coriander leaves, to garnish 

Thai Basil Oil

1 bunch Thai basil 

185ml (¾ cup) vegetable oil, plus extra for greasing 

Lemongrass and Red Chilli Oil 

20g red chilli powder

185ml vegetable oil 

4 lemongrass stalks, trimmed 

Tempered Coconut Sauce

15ml vegetable oil 

2 pinches asafoetida 

5g mustard seeds 

5g sesame seeds

1 green chilli 

2.5cm (1 inch) piece fresh ginger, peeled and finely chopped 

400ml tinned coconut milk

Salt

Method

To make the Thai basil oil, briefly blanch the basil leaves in boiling water, then immediately refresh in an ice bath. Drain and blend with the oil, then pass this mixture through a clean disposable cloth or muslin (cheesecloth) and collect the oil.

For the lemongrass and red chilli oil, add the chilli powder to the oil in a saucepan and heat it to 50°C on a cooking thermometer. Remove from the heat and leave to cool a little, then strain through a clean disposable cloth or muslin and collect the oil.

Combine the oil with the lemongrass in a blender, and blitz until smooth. Pass this oil through another clean disposable cloth or muslin and collect the oil.

Make the khandavi by mixing the besan, a pinch of salt, turmeric and asafoetida with 1L water. Use an electric mixer to blend into a smooth batter, then strain into a jug.

Lightly rub the base and side of a pot with oil and pour in the besan mixture. Clean your kitchen bench and rub it with a little oil, too.

Cook the besan mixture over a low heat for 7 minutes. Increase the heat to medium and continue cooking, scraping the bottom continuously with a spoon. When the mixture starts to thicken, switch to a whisk and continue stirring - it can take up to 30 minutes to reach the right consistency (the batter will turn glossy and thick and form laces).

Use a dough scraper to evenly spread the batter onto your greased benchtop to 3mm (⅛in) thick. Cut it into strips about 5cm (2in) wide. Roll these strips up and set aside.

To make the coconut sauce, heat the oil in a saucepan over a medium heat, then add the asafoetida, mustard seeds, Sesame seeds and green chilli. Once the mustard seeds start to pop, add the ginger and coconut milk and boil for 4-5 minutes, then season with salt, stir well, and remove from the heat.

Unfurl two to three ribbons of khandavi on each serving plate. Pile them high, then pour the sauce over the top. Drizzle with both oils, then garnish with the edible flower petals or coriander leaves, if using.