Khandvi

Ingredients

Gram Flour (Besan) - 1 cup

Curd - 1 cup

Water - 1 cup

Turmeric - 1/2tsp

Ginger and chilly paste - 1 tsp

Salt to taste

For Garnishing

Oil - 2 tsp

Mustard Seeds - 1tsp

Coconut garted - 1tbsp

Coriander chopped - 2 tbsp

Method

In a bowl take the gram flour (besan) and add curd and whisk both the ingredients well till a soft batter is formed. (Note: see that there are no lumps)

Then add the ginger green chili paste, turmeric powder and salt to taste to the batter and mix well.

Then add water to the batter and mix well.

Heat a  pan and pour the batter into the pan and stir continuously.

The batter will slowly start to thicken. Stir vigorously and evenly to avoid lump formation.

Once it become nice and thick and starts leaving the sides of the pan  just test it on a small plate and see that you are able to roll it or not. If you can roll then your khandvi batter is ready.

Spread oil on the back of a thaali or can use granite top.

Pour a ladleful of khandvi batter on the greased thaali or kitchen top and spread as thin as possible with the large knife or a large flat spoon.

Then let it cool down and cut into 2 inch wide strips. Then carefully roll each strip.

Place all the rolls in the serving dish.

Heat oil in tadka pan and add mustard seeds and curry leaves . Now pour the tadka on top of the khandvi.

Khandvi is ready. Garnish it with the grated coconut and coriander leaves.