Khandvi

Ingredients

• 1 cup Gram flour (besan)
• 2 1/2 cup Slightly sour buttermilk
• as needed Salt
• 1 inch piece Ginger (to grind)
• 10 Green chili (to grind)
• 1 pinch Asafoetida (to grind)
• 1 pinch Turmeric powder (to grind)
• 3 Tablespoons Oil (for tempering)
• 1/2 Teaspoon Mustard seeds (for tempering)
• 2 Tablespoons Grated coconut (for garnish)
• 2 Tablespoons Finely chopped coriander leaves (for garnish)

Instructions

1. Mix the gram flour, buttermilk, salt, and ground paste together thoroughly in a bowl, with no lumps.
2. Place this bowl inside a pressure cooker and steam for 20 minutes without the weight on (do not add oil).
3. Once cooled, transfer the steamed batter to a heavy-bottomed bronze vessel or pan and stir continuously for 7 to 10 minutes.
4. To test the consistency, spread a little of the batter on the back of an oiled plate and try rolling it up. If it rolls up like a mat without tearing, it's at the right stage.
5. It should roll up neatly without tearing in the middle. Once it reaches this stage, remove from heat, take a portion of the batter, and spread it thinly on the back of an oiled plate. Cut it into long ribbons with a knife and immediately roll each up like a mat.
6. Once all the batter is rolled up, arrange on a plate. Heat a little oil in a pan, temper the mustard seeds, and pour it over the khandvi.
7. Garnish with grated coconut and coriander leaves before serving. Note: roll the batter while it's still hot -- once it cools, it won't roll up properly.