Khandvi

Ingredients

• Gram Flour (Besan) - 1 cup
• Yogurt - 1 cup
• Water - 1 cup
• Turmeric Powder - 1/8 tsp
• Asafoetida - pinch
• Ginger paste - blueberry size
• Green Chilly paste - 1/4 tsp (optional)
• Grated Coconut - 1 tblsp
• Mustard Seeds - 1 tsp
• Dry Red Chilly - 1
• Oil - 2 tblsp
• Curry Leaves - 1 spring
• Salt - to taste
• Cilantro - for garnishing (finely chopped)

Method

• Mix together the gram flour, ginger paste, green chilly paste, turmeric powder, asafoetida and required salt.
• Add the yogurt and water gradually while stirring continuously to make a smooth paste.
• Transfer this to a pan and cook the mixture for about 10 minutes stirring continuously.
• Note : - There will be lot of splattering during the cooking process.
• - You can also cook the mixture in the microwave for 5 minutes stirring after every minute.
• After the besan mixture is completely cooked and it becomes like a smooth paste, switch off the flame.
• Using a spatula take some of the mixture and spread it onto a smooth ungreased surface immediately. (It can be the back of a stainless steel plate, baking tray, cookie sheet or just an aluminium foil.)
• Let it cool for about 5 minutes.
• In the meantime heat a pan and make a seasoning of mustard seeds, curry leaves and dry red chilly.
• Sprinkle half of the seasoning over the mixture.
• Cut into thin strips and roll up each strip into firm roll.
• Arrange the rolls in a serving dish, garnish with the remaining seasoning, finely chopped cilantro and grated coconut.