Moong Daal Khandvi

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 25 to 30 pieces

Ingredients

3/4 cup besan (bengal gram flour)
3/4 cup fresh curds (dahi)
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste

For The Tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)
4 whole dry kashmiri red chillies
2 tbsp oil

For The Garnish
2 tbsp grated coconut
2 tbsp chopped coriander (dhania)

Method

Combine the besan, curds, green chilli-ginger paste, turmeric powder, asafoetida and salt with 1 cup of water and whisk well to make a smooth paste.Transfer into a non-stick pan and cook on a slow flame, while stirring constantly so that lumps do not form.Cook till the batter becomes thick.Grease the reverse side of 3 or 4 thalis and spread the mixture as thinly as possible with your hands or a rubber spatula on the greased surface while the batter is still hot.Cool and roll up carefully, like a swiss roll.Repeat with the other thalis and cut each roll into 25 mm. (1\") pieces out of each big roll to get bite-sized khandvis. Place them on a serving dish.
For the tempering
For the temperingHeat the oil and add the mustard seeds, sesame seeds, asafoetida, curry leaves and red chillies and saute for 30 seconds.Pour over the khandvis and serve garnished with the coriander and coconut.