Name: Khandvi recipe by Shipra Kundu at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: **ingredients**; 1 cup Bengal gram flour; 1 cup thick sour yogurt ,not hung; 2 tsp Ginger- green chilli paste; 1/4 teaspoon turmeric powder; salt as per taste; 2-3 tsp oil to grease; **for tempering**; 3/4 tsp oil; 1 tsp mustard seeds; 7-8 Curry leaves; Some chopped green chillies; **For garnishing**; Fresh grated coconut; Sesame seeds

Ingredients Serving: 4

**ingredients**
1 cup Bengal gram flour
1 cup thick sour yogurt ,not hung
2 tsp Ginger- green chilli paste
1/4 teaspoon turmeric powder
salt as per taste
2-3 tsp oil to grease
**for tempering**
3/4 tsp oil
1 tsp mustard seeds
7-8 Curry leaves
Some chopped green chillies
**For garnishing**
Fresh grated coconut
Sesame seeds

Instructions

beat the yogurt very well with some water
in a mixing bowl mix gram flour,card- water mixture, Ginger- green chilli paste, turmeric powder and salt
whisk well, make sure that there are no lumps
take two big Steel plates and brush some oil on its back side, keep them aside
now hit the pan, keep the frame low and add the batter
keep stirring it continuously to avoid any lump. cook it for 15-18 minutes in Low heat .
The mixture will have thickened enough.if you take some mixture on your spatula it will be sticked on it ,this is what the consistency should be after cooking.
tips on how to check if the consistency is correct for the khandvi. take a little bit of the ready mixture and spread it on the greased plate .Let it cool down for 2 minutes ,if you are able to roll it off without it sticking to the plate then the mixture is ready. if not ,then cook the mixture for another 2-3 minutes
Then test again like above mentioned. if done then turn off the flame at this stage
divide the mixture in two equal parts for the two plates and spread it evenly with a flat spatula as thin as possible
leave it for 10 minutes
after cool down using a sharp knife Cut strips of 2or3 inches
Now roll each strip tightly and keep it on plate
now for tempering ,heat oil in a pan on medium flame and add hing, mustard seeds, green chillies, curry leaves and let these all splatter around 1-2 minutes
Then pour it on prepared roles
now garnish it with grated coconut and sesame seeds.

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