Khandvi

Ingredients 

• 1 cup gram flour (besan)
• 3 cups buttermilk
• 1 tablespoon refined flour (maida)
• ½ teaspoon ginger-green chilli paste 
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• Salt to taste     
• 2 tablespoons oil + for greasing
• 1 teaspoon mustard seeds 
• ¼ teaspoon asafoetida (hing)
• 2 green chillies, slit 
• 2 tablespoons scraped fresh coconut 
• 2 tablespoons chopped fresh coriander leaves 

Method

1. Put gram flour in a bowl. Add refined flour, ginger-green chilli paste, turmeric powder, chilli powder and salt and mix. Add buttermilk gradually and whisk well to make a smooth batter.
2. Heat a deep non-stick pan. Pour the batter and cook till the mixture thickens, whisking continuously. 
3. Grease the back side of two steel thalis with some oil. 
4. Spread a portion of the thickened batter on each greased thali into a thin layer while still hot and set aside to cool. 
5. To prepare tempering, heat 2 tablespoons oil in a non-stick pan. Add mustard seeds and let it sputter. Add asafoetida and green chillies, mix and switch off heat.
6. Pour some tempering and spread coconut and coriander leaves over thin layer of the batter. 
7. Cut the layer into 2 inch thick strips and roll them lightly. Pour remaining tempering over the prepared rolls.
8. Serve.