Khandvi

¼ cup yogurt¼ cup besan/gram flour 1 cup water 1 tsp hing/Asaefoetida ¼ tsp turmericSalt to tasteOil

Tempering & Garnishing:

½ tsp mustard seeds 2 tsp grated coconutChopped coriander

Method:

Use a balloon whisk to beat the yogurt, water and gram flour. Make sure there are no lumps in the batter. Add the rest of the ingredients and mix well. Grease 2-3 plates or thali?s and keep aside.Heat the batter in a pot (preferably a non-stick) on a low flame. Stirring continuously.Stir it for around 7-8 minutes until the batter thickens and starts to coat the whisk. Spread the mixture on the greased plates in a circular motion (as when you make a dosa). Let it cool. It is important that the mixture should be cool - around 10 minutes. Roll the Khandvi and cut it in bite size pieces. Arrange them in a serving dish.

Tempering & Garnishing:

Heat oil and add the mustard seeds. When the seeds pop, turn off the heat and pour over the Khandvi. Garnish with grated coconut, and chopped coriander.