Khandvi

Preparation :10 mins
Cook :6 mins
Total Time :16 mins
Servings :Makes 22 khandvis

Ingredients :

3/4 cup besan (bengal gram flour)
3/4 cup curds (dahi) mixed with 3/4 cup water
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
4 to 5 curry leaves (kadi patta)

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

Method :

Combine the besan, curds-water mixture, ginger- green chilli paste, turmeric powder, asafoetida and salt in a microwave safe bowl, whisk well and microwave on high for 4½ minutes, stirring twice in between with help of a whisk after every 1½ minutes.
Spread the mixture on a smooth greased kitchen platform or surface. Allow to cool for 2 to 3 minutes.
Cut the khandvi lengthwise at a distance of 37 mm. (1½”) in width to make equal sized strips.
Carefully roll out each strip from one end to another end to form cylindrical rolls. Keep aside.
Combine the oil, mustard seeds and asafoetida in a microwave safe bowl and microwave on high for 2 minutes.
Pour the tempering on top of the khandvi.

Serve immediately garnished with coconut and coriander.