Khandvi

Instructions

1. Prepare the batter
   In a large mixing bowl, combine gram flour, buttermilk, water, ginger-green chili paste, turmeric powder, and salt. Whisk thoroughly to form a smooth batter without any lumps.
2. Cook the batter
   Transfer the batter to a heavy-bottomed pan. Cook on medium-low heat, stirring continuously in one direction to prevent lumps. Continue cooking for about 15-20 minutes until the batter thickens to a smooth paste-like consistency and starts leaving the sides of the pan.
3. Spread and cool
   Working quickly, take a clean kitchen countertop or the back of large steel plates. Grease the surface lightly with oil. Spread a thin layer of the hot mixture using a flat spatula. The layer should be thin and even, about 1-2 mm in thickness. Allow it to cool for 2-3 minutes until set but still pliable.
4. Cut and roll
   Once cooled slightly, using a knife, cut the spread into strips of about 2 inches wide. Carefully roll each strip tightly from one end to form a cylinder. Place rolled Khandvi on a serving plate.
5. Prepare the tempering
   Heat oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and asafoetida. Sauté for a few seconds until aromatic and the curry leaves become crisp.
6. Garnish and serve
   Pour the tempering over the rolled Khandvi. Sprinkle with grated coconut and chopped cilantro. Serve immediately or at room temperature as a delicious snack or appetizer.