Khandvi
Ingredients:
3/4 cup Chickpea flour(besan)
3/4 cup Yogurt
1 tsp green chilli-ginger paste
1/4 tsp turmeric powder
a pinch asafoetida (hing), salt to taste.
For the tempering:1 tsp mustard seed, 1 tsp sesame seeds(til), 1/2 tsp asafoetida (hing), 3 to 4 curry leaves,2 dry red chillies. 2 tbsp oil.
For the garnish:2 tbsp grated coconuts, 2 tbsp chopped Cilantro and half a lemon.
How to make Khandvi:
Whisk the Yogurt with 1 cup water,the Chickpea flour, curds, green chilli ginger paste, turmeric powder,asafoetida and salt and make a smooth paste.Transfer into a non-stick pan and heat on a low flame, stirring constantly so that you don't get lumps.Keep stirring until the batter becomes thick.
Taste the batter to see if the gram flour is cooked. This will take about 7-10 minutes.Spread the mixture by spoonfuls, as thinly as possible on the reverse side of a baking sheet with a rubber spatula while the batter is still hot.Let it cool and roll up carefully like a swiss roll. Repeat with others.Cut 1" pieces of each roll to get bite sized khandvis.Place these on a serving dish.
To assemble the dish:
Prepare the tempering: Heat the oil and add the mustard seeds, sesame seeds, asafoetida, curry leaves and red chillies and stir for 30 seconds.Pour over the khandvis.
Serve ; garnished with the Cilantro and coconut.Squeeze some Lemon juice on top.