Preperation

• Grease a couple of steel thalis or a marble counter.

• Grind chilly and ginger to a fine paste.
• Sieve gram flour and mix with yogurt to a smooth paste adding half a cup of water.
• Make sure there are no lumps.

Making of Khandvi

• Mix turmeric powder , salt and lemon juice to the batter.
• Cook this mixture in a thick bottomed vessel .
• Stir continuously till the mixture turns into a thick lump of mass.
• This shall take a while , so be patient .
• Test check by inserting the spatula upright in this mass.
• If it stands straight at a right angle you can be sure it is done .
• The other way is to spread a teaspoon and wait for a minute or two , if it comes out like a film it is done .
• Quickly spread out about one big ladle ful at a time on the inverted greased thali or on the marble counter .
• Spread as thin as possible .
• Let cool and then cut into 2" wide strips.
• Roll these tightly .
• Assemble them in a tray and sprinkle red chilly powder.

Tempering

• Heat oil , add mustard seeds , let splutter then add asafoetida , green chilly and finally curry leaves.
• Sprinkle on the prepared khandvi .
• Sprinkle scraped coconut and coriander leaves.