Khandvi

Ingredients

• 1 cup besan (gram flour)
• 1 cup curd whisked with 2 cups water (thin buttermilk)
• 1 tsp ginger-green chilli paste
• ¼ tsp turmeric
• A pinch of hing
• Salt to taste
• For tempering: 2 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds, 8 curry leaves, 2 green chillies slit
• 2 tbsp grated coconut and chopped coriander

Method

1. Whisk the besan, buttermilk, ginger-chilli paste, turmeric, hing and salt to a smooth, lump-free batter.
2. Cook it in a heavy pan on medium-low heat, stirring constantly, for 10–12 minutes until very thick.
3. Test: spread a spoonful on an oiled plate; if it sets and peels off in a minute, it is ready.
4. Quickly spread the batter very thin on oiled steel plates or the back of a large tray.
5. When set, cut into strips about 5 cm wide and roll each strip tightly.
6. Heat oil, crackle the mustard seeds, sesame, curry leaves and chillies. Pour over the rolls and garnish with coconut and coriander.