Khandvi

Ingredients

Quantity	Measure	Ingredients	Description
1/4`	Teaspoon	Asafetida (Hing)
3	Teacup	Buttermilk	Thinned
4	Medium	Chillies Green
3	Tablespoon	Coconut scraped (fresh)	For Garnishing
3	Tablespoon	Cooking Oil	For Garnishing
3	Tablespoon	Coriander Leaves (Kothmeer)	Chopped, For Garnishing
1	Teacup	Flour, Gram /Chana Ata
1/2	Inch	Ginger
1	Teaspoon	Mustard Seed	For Garnishing
	Little	Salt	to taste
1/2	Teaspoon	Turmeric Powder

Method

Make a paste of the green chillies and ginger.
Combine the gram flour, buttermilk, haldi powder, asafetida, green chilli paste and salt properly.
Heat the mixture and keep stirring constantly.
When very thick, test by spreading a little paste on a plate.
If after about 1 minute, the mixture can be rolled and lifted, it is ready for spreading.
When ready, spread the mixture thinly (with the help of the back of a spoon) on any working surface.
Cool and cut in about 50 mm. (2") strips. Roll up the strips (like small Swiss rolls) and keep on a plate.
Heat the oil in a vessel and sauté the mustard seeds.
When the seeds crackle, take out from the fire, put the asafetida and pour over the arranged rolls.
Decorate with the chopped coriander and grated coconut
Ready to serve.

Notes
Khandvi can also be prepared in a pressure cooker very quickly.
If using pressure cooker, put 2 instead of 3 teacups of thin buttermilk and proceed the same way as above.
In this Method also, testing is a must.
In either Method, if you find difficulty in rolling, once again cook the batter for a very little time and then proceed to cool and roll.