Khandvi

Ingredients:
3/4 cup besan (Bengal gram flour)
2 1/4 cups thin buttermilk
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
4 green chillies
12 mm. (1/2") piece ginger (adrak)
salt to taste
For garnish
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 pinches of asafoetida (hing)
3 tbsp chopped corriander (dhania)
3 tbsp grated fresh coconut

Method:

1. Make a paste of the green chillies and ginger.
2. Mix the gram flour, buttermilk, turmeric powder, asafoetida, green chilli paste and salt very well.
3. Heat the mixture and keep stirring constantly.
4. 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.
5. When ready, spread the mixture thinly (with the help of the back of a spoon) on any working surface.
6. Cool and cut in about 50 mm. (2") strips.
7. Roll up the strips (like small Swiss rolls) and arrange on a plate.
8. Heat the oil in a vessel and fry the mustard seeds.
9. When the seeds start popping, remove from the fire, add the asafoetida and pour over the arranged rolls.
10. Garnish with the chopped coriander and grated coconut and serve.