Khandvi

Ingredients

• 1 cup besan (gram flour)
• 1 cup yogurt
• 1 cup water
• 1/4 tsp turmeric
• 1 tsp ginger-green chilli paste
• Mustard seeds, curry leaves, sesame seeds, asafoetida, oil
• Grated coconut, coriander, salt

Method

1. Whisk besan, yogurt, water, turmeric, ginger-chilli paste and salt into a smooth, completely lump-free batter.
2. Cook on low-medium heat, stirring continuously, until thick and no longer raw-tasting, about 8-10 minutes.
3. Working quickly, spread a thin layer onto the back of a greased plate or steel sheet.
4. Once slightly cooled, cut into strips and roll each tightly.
5. Temper mustard seeds, curry leaves and sesame seeds in oil and pour over; garnish with coconut and coriander.