Deepali Gupta's Gujarati Khandvi

This Khandvi recipe is by my dear Maami ji (aunt). I love khandvi but still have to try it in my kitchen….so let’s try together by following this one :) Ingredients 1 cup besan (Bengai gram flour) 1 cup curd 2 cups of water 1 tsp ginger paste 11/2tsp green chili paste a pinch of hing (Asafetida) salt to taste Tempering 2 tsp oil to spread at the back of 3 Steel Thalis 2 tsp oil for tempering 2 tsp rai (Black Mustard seeds) 5 to 6 Kadi patta (Curry leaves) 8 split green chillies Garnish little amount grated carrot and fresh coconut chopped green coriander Method 1. Combine the besan, curd and water to form a smooth mixture. Add ginger-green chilli paste, turmeric powder, asafetida and salt to it. Beat the mixture properly. 2. Cook on a slow flame, in a Karahi, while stirring continuously till it becomes thick (Do the water test). Also it should not taste raw. 3. Grease 3 thalis on the reverse side using few drops of oil. Take care to limit oil’s quantity. Then spread 2-3 Tsp batter on each greased thali with the help of a flat edged spatula, lightly and wait for a 10-15 mins. The spread should neither be too thin or too thick. 4. Now mark 1 inch wide strips on each spread with the help of Pizza cutter. And try to roll each strip carefully yet tightly. 5. For the tempering, heat 2 tsp oil in a small pan and add the mustard seeds. 6. When the seeds crackle, add the curry leaves and green chilies and temper the khedives. 7. Serve the Khedives garnished with grated coconut, grated carrot and coriander and few lemon drops. 8. Tastes best when cooled.