Khandvi

Ingredients

• •Besan
• •Yogurt
• •Mustard seeds

Steps

1. 1Whisk besan with buttermilk or a mix of yogurt and water, along with turmeric, ginger paste, and salt, into a completely smooth, lump-free batter.
2. 2Pour the batter into a heavy-bottomed pan and cook over medium-low heat, stirring constantly and scraping the bottom, for about 10 to 12 minutes.
3. 3Test for doneness by spreading a small dab of the mixture on the back of a plate, where it is ready when it sets almost immediately and can be rolled without sticking to your finger.
4. 4Working quickly while the mixture is still hot, spread thin layers onto the backs of large plates or a clean countertop using a spatula, aiming for an even, thin coating.
5. 5Let the spread mixture cool for just a few minutes until it is firm enough to handle but still pliable.
6. 6Cut the set sheets into strips about two inches wide, then gently roll each strip into a tight spiral.
7. 7Arrange the rolled khandvi on a serving plate, then heat oil in a small pan and add mustard seeds, curry leaves, and sesame seeds, letting them sizzle before pouring the tempering over the rolls.
8. 8Garnish with grated coconut and chopped coriander before serving at room temperature.