Khandvi

I love this delicious,bright yellow savory,snack dish from Gujarat, I learned to make this dish long back from one of my Gujarati friend.Making khandvi takes some practice to know when the batter is cooked to the correct consistency.

Ingredients:

• Besan(gram flour)-1 1/4  cup
• Curd-1 cup
• Water-2 cup
• Ginger paste-1/2 tsp
• Green chili paste1/4 tsp
• Salt to taste
• Turmeric powder-1/4 tsp
• Hing(asafetida)- pinch
• Oil-1 tsp
• For tampering :
• Mustard seeds-1 tsp
• Oil-1 tbsp
• Coconut for garnishing
• Coriander leaves for garnishing

Method:
Put the besan,curd,turmeric powder,green chili paste,ginger paste,hing,oil and salt
Mix well until smooth.
Add water and make a smooth batter with no lumps.
Pour mixture into heavy bottomed pan, place it on medium heat and cook for 5 to 7
Minutes,stirring continuously, after 8 minutes or until the mixture is thick
To check if the batter is cooked,take teaspoonful of it and spread it thinly on surface.
Let it cool for a minute.Then lift it up  the surface by rolling it up.
If the batter comes off the surface it means that it is cooked enough.
Remove from the heat and working quickly,spread the batter with flat sputlla
Over surface as thinly as possible,while the batter is still hot.Let cool completely.
Cut into 2 inches wide and roll them up tightly. Pick up each roll gently and place in
A serving dish.
Place a small pan on medium heat and add oil.when oil is hot add mustard seed.
Pour this tempering over the khandvi.
Sprinkle with the coconut and coriander leaves.
Serve immediately.
Enjoy!!!