Khandvi Recipe

Ingredients

Gram flour Besan        1 cup

Yogurt                         1 cup

Water                          1 cup

Salt                              1tsp

Turmeric                      ¼ tsp

Asafetida                    a pinch

For seasoning

Oil                               4 tsp

Mustard seeds             1 tsp

Green Chilies 2

Grated coconut           ½ cup

                       

Method
Sieve Besan and keep in a bowl. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and one cup of water. Mix the Besan with salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain. Cook this mixture; stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready. Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot. When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add green chilies and mustard seeds. When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.