Ingredients

• 3/4 cup - besan/gram flour
• 1 cup - sour beaten thick yogurt/curd
• 1 cup - water
• 3/4 tsp - ginger chilli paste
• 1/4 tsp - turmeric powder
• 1/4 tsp - asafoetida
• Salt as per taste
• To temper:
• 1/4 tsp - mustard seeds
• 1/4 tsp - asafoetida

How to Make Simple Khandvi

• In a mixing bowl, add gram flour, beaten thick curd, water, ginger chilli paste, turmeric powder, asafoetida, salt and mix well using a whisk, mix well, without any lumps.
• Heat a thick bottomed pan and pour the mixture, and stir continuously, over a medium flame (make sure no lumps are formed) until paste thickens.
• Check the correct consistency by taking a small spoonful mixture and spreading it evenly as thin as possible over the back of a plate, allow it to cool for some time.
• Now try taking out the portion you have spread over the plate, if it comes out without sticking to the plate, then the consistency is right.
• Switch off the flame, and quickly spread a thin layer (as thin as possible, i.e. like paper), over the back side of the plate.
• Repeat the process for the rest of mixture using different plates.
• Now allow the mixture spread over the plates to cool down.
• Cut into 2-inch inch wide strips, and carefully roll it tight, repeat for all the plates.
• Place the rolled khandvi in a serving dish.
• You can set in refrigerator till its time to serve.
• Heat oil in a pan, add mustard seeds and allow it to splutter, add asafoetida, and pour over the khandvi.
• Sprinkle chopped coriander leaves.
• Serve.