Ingredients:

• 3/4 cup – besan/gram flour
• 1 cup – sour beaten thick yogurt/curd
• 1 cup – water
• 3/4 tsp – Ginger chilli paste
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Asafoetida
• Salt as per taste
• To temper:
• 1/4 tsp – Mustard Seeds
• 1/4 tsp – Asafoetida

Method:

1. In a mixing bowl, add gram flour, beaten thick curd, water, ginger chilli paste, turmeric powder, asafoetida, salt and mix well using a whisk, mix well, without any lumps.
2. Heat a thick bottomed pan and pour the mixture, and stir continuously, over a medium flame (make sure no lumps are formed) until paste thickens.
3. Check the correct consistency by taking a small spoonful mixture and spreading it evenly as thin as possible over the back of a plate, allow it to cool for some time.
4. Now try taking out the portion you have spread over the plate, if it comes out without sticking to the plate, then the consistency is right.
5. Switch off the flame, and quickly spread a thin layer (as thin as possible, i.e. like paper), over the back side of the plate.
6. Repeat the process for the rest of mixture using different plates.
7. Now allow the mixture spread over the plates to cool down.
8. Cut into 2-inch inch wide strips, and carefully roll it tight, repeat for all the plates.
9. Place the rolled khandvi in a serving dish.
10. You can set in refrigerator till its time to serve.
11. Heat oil in a pan, add mustard seeds and allow it to splutter, add asafoetida, and pour over the khandvi.
12. Sprinkle chopped coriander leaves.
13. Serve.