Khandvi

Take the yogurt in a bowl, add water and stir well. Add ginger-green chili paste, turmeric, asafoetida and salt. Add gram flour and keep stirring till all lumps are dissolved and you get a smooth batter.

Spread oil on plates or boards or tray. Large steel lids or thalis work very well. Pour the batter in a sauce pan. Turn on the stove top and keep the flame to the lowest. Begin the stirring.

The batter will thicken. Keep on stirring and it is best to use a wooden spatula or a heat proof silicone spatula. The batter also should not be allowed to stick at the bottom.

Check by spreading a few teaspoons of the batter on a greased plate. If you are unable to roll, then the batter needs to be cooked more.

Quickly pour about 1/2 cup of batter on a large plate and spread thinly as evenly as possible with a spatula. You have to be quick with the remaining batter too. Since even a bit of cooling takes place and the batter becomes like a blob, difficult to spread.

Allow it to cool and then sprinkle the coconut + coriander leaves mixture sparingly. You can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.

Gently roll each strip tightly. Right after you finish rolling, just cut horizontally and make a second roll.

Arrange the khandvi rolls next to each other. Heat oil and crackle the mustard seeds, add curry leaves, green chilies and fry for a few seconds. Add the sesame seeds and when they change color and crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.