Khandvi

Ingredients :

1 cup Gram flour (Besan)
1 tbsp ginger-garlic-green chilly paste
1 cup curd
1/4 tsp turmeric pd
1/4 tsp asafoetida (hing)
Salt to taste

For Tempering :

1 tsp mustard seeds
2-3 chopped green chillies
a pinch of asafoetida
5-6 curry leaves
1 tbsp oil
1 tbsp coriander leaves (for garnish)

Method :

In a bowl combine besan, curd, ginger-garlic-green chilly paste, turmeric pd, asafoetida, salt and little water. Mix well to make a smooth batter.

Cook on a slow flame continuously till it becomes thick.

Grease a plate on reverse side with 1 tsp of oil and spread the batter on the plate and wait for few seconds. Now try to roll up. If it doesnt, then cook for some more time and check till done.

Repeat the same when the batter is still hot. When cool, cut the khandvi into equal portions and roll it up gently.

For tempering heat 2 tbsp oil. Add mustard seeds, hing, curry leaves and green chilies. Pour this over the khandvi and serve immediately.

Garnish with coriander.