Ingredients

• 1 heaped cup - gram flour
• 3.5 cups - water
• a pinch - turmeric powder
• a pinch - asafoetida powder
• 2 tsp - curds or 1 tbsp - lemon juice
• salt to taste
• For the Tempering:
• 2 tbsp - oil
• 1/4 tsp - mustard seeds
• 1.5 tsp - cumin seeds
• 1 tsp - white sesame seeds
• 3 tbsp - grated coconut ( to garnish)
• handful coriander leaves (to garnish)

How to Make Plain Khandvi

• Mix together gram flour, water, turmeric powder, asafoetida powder, salt and curds or lemon juice in a big bowl .
• Blend with a hand blender till all the ingredients are well blended.
• Pour this mixture in a heavy bottomed vessel.
• Keep on gas.
• Cook on a medium flame stirring continuously till the mixture thickens well.
• To test, spread a tbsp of the mixture on the backside of a thali.
• Cool for about 5 minutes. If the spread comes out well that means the mixture is ready.
• Pour the remaining mixture on the back side of the thali and spread instantly.
• Cool for about 5 minutes. Cut into strips and roll each strip.
• For the tempering:. Heat oil in a small kadai.
• Add mustard seeds, cumin seeds and sesame seeds.
• When the seeds splutter pour this tempering over the khandvi.
• Garnish with grated coconut and coriander leaves.