Ingredients:

• 1 heaped cup – gram flour
• 3.5 cups – water
• a pinch – Turmeric powder
• a pinch – Asafoetida powder
• 2 tsp – curds or 1 tbsp – Lemon juice
• salt to taste
• For the Tempering:
• 2 tbsp – oil
• 1/4 tsp – Mustard Seeds
• 1.5 tsp – Cumin seeds
• 1 tsp – white sesame seeds
• 3 tbsp – grated Coconut ( to garnish)
• handful Coriander leaves (to garnish)

Method:

1. Mix together gram flour, water, turmeric powder, asafoetida powder, salt and curds or lemon juice in a big bowl .
2. Blend with a hand blender till all the ingredients are well blended.
3. Pour this mixture in a heavy bottomed vessel.
4. Keep on gas.
5. Cook on a medium flame stirring continuously till the mixture thickens well.
6. To test, spread a tbsp of the mixture on the backside of a thali.
7. Cool for about 5 minutes. If the spread comes out well that means the mixture is ready.
8. Pour the remaining mixture on the back side of the thali and spread instantly.
9. Cool for about 5 minutes. Cut into strips and roll each strip.
10. For the tempering:. Heat oil in a small kadai.
11. Add mustard seeds, cumin seeds and sesame seeds.
12. When the seeds splutter pour this tempering over the khandvi.
13. Garnish with grated coconut and coriander leaves.

Recipe courtesy of Anita Raheja