Khandvi

Ingredients

• 1 cup gram flour (besan)
• 1 cup yogurt
• ½ teaspoon turmeric powder
• 1 teaspoon ginger-green chilli paste
• Salt to taste
• Peri peri spice mix for sprinkling
• Thick green chutney for applying + to serve
• Scraped fresh coconut for garnish
• Chopped fresh coriander leaves
• Tempering
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 10-12 curry leaves

Method

1. Take yogurt in a large bowl, add 1 cup water and whisk. Add another 1 cup water and whisk till you get smooth buttermilk. Add gram flour and whisk continuously till you get a smooth lump free batter. 
2. Add turmeric powder, ginger-green chilli paste and salt and mix well. 
3. Heat a deep non-stick pan, add this mixture and ½ cup water, mix continuously and cook on low heat till the mixture thickens. 
4. Apply the mixture on the back of a greased thali and spread it evenly. Sprinkle some peri peri spice mix over it. Similarly, apply some of the mixture on the back of another greased thali and spread it evenly. Spread a thin layer of green chutney evenly. Allow to cool, cut into strips, roll each strip into a log. This is a khandvi.
5. Transfer the khandvis on a serving plate. Sprinkle coconut and coriander leaves.
6. For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and mix well. Immediately drizzle this over all the khandvi in the plate. Garnish again with coriander leaves and coconut and serve.