Khandvi

Ingredients:

• 1 cup besan (chickpeas flour)
• 3/4 cup curds churned with 1 1/2 cup water
• 2 tsp chillies-ginger paste 
• 1 tsp turmeric powder
• 2-3 drops of lemon juice
• 1/2 tsp asafetida
• salt to taste

For the tempering:

• 2 tbsp oil
• 2 tsp mustard seeds
• 1 tbsp sesame seeds

For the garnishing:

• chopped cilantro
• grated coconut

Method:

• Combine all khandvi ingredients and mix well in a bowl. Ensure no lumps are formed. If lumps are hard to dissolve strain the mixture using a fine strainer.
• Grease the reverse sides of 2-3 steel plates or any similar flat surface with oil.
• Heat the mixture on a slow flame and stir continuously. Continue until a thick mixture is formed again ensuring no lumps are formed. This will take approximately 8 mins to reach desired thickness.
• While this mixture is hot spread on the greased surface as a very thin layer. This needs to be done quickly while the mixture is hot.
• Let this cool for a few minutes and cut lengthwise and make about 1 1/2 inch sized rolls - one at a time.
• Before serving heat oil and add mustard seeds and sesame seeds until they crackle and pour this over the khandvi.
• Garnish with cilantro and grated coconut.