Khandvi

Step 1

Mix besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter. Ensure that no lumps has formed.

Step 2

Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes).

Step 3

Grease a platform with and spread a spoonful of the batter on a greased platform as thin as possible and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.

Step 4

Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the greased platform evenly to make a thin uniform layer using a spatula

Step 5

When cool, cut the Khandvi on each platform lengthwise (approx. 1½" to 2" in width) into equal portions and roll up each gently.

Step 6

For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.

Step 7

When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.

Step 8

Pour the tempering over the Khandvis.

Step 9

Serve hot, garnished with coconut and coriander.