Khandvi

Ingredients

Besan/Gram flour – 1 cup

Butter milk – 2 cups

Ginger garlic, green chilli paste – 1 tsp

Asafetida – a pinch

Turmeric powder – a pinch

Salt to taste

For tampering

Oil – 1 tbl.sp

Mustard seeds – 1 tsp

Grated coconut – 1 tbl.sp

Asafetida – a pinch

Green chilies – 2

Coriander leaves – ¼ cup for garnishing

Method

In a bowl mix gram flour, butter milk, asafetida, turmeric powder, ginger garlic green chilli paste, salt and blend this mixture to form a smooth paste without any lumps. Cook for a few minutes, stirring continously and break up any lumps, add more water if needed.

Once you remove from heat, you have to act fast before it solidifies. Take a aluminum foil and lay it properly. Take one tablespoon of batter and put on one edge of the foil and with a flat spatula, gently pull the batter spreading it thinly. Take another foil and repeat this same procedure again. Leave this for five minutes till it solidifies.

With a sharp knife, cut into one to one and half inch strips and roll this strip into tight roll. Repeat this for all and place this on a platter. Sprinkle coconut and coriander leaves on it.

Heat oil in a pan, and add mustard seeds, asafetida and slit green chillies and when they splutter, sprinkle it over the khandvi and serve at room temperature.