From: Aadhar Restaurant, Ahmedabad (Presented HERE)
Servings: 4
Cook time: 30

Ingredients, khandvis:

• 1 cup besan (chickpea flour)
• 3 Tbsp curd (yogurt)
• Salt, to taste
• 1 tsp turmeric
• 1 tsp red chili powder
• Hing (asafoetida), a pinch
• 3 cups water
• Oil, to grease

Ingredients, tempering:

• 2 tsp oil
• 1 tsp mustard seeds
• 2 tsp sesame seeds
• 2 chopped green chilies
• 2 Tbsp water
• Coriander leaves, to garnish
• Red chili powder, to garnish

Procedure, khandvis:

• In a kadhai or wok mix together besan, curd, salt, turmeric, hing, red chilli powder.
• Add 3 cups water gradually to make a batter.
• Now turn on the heat (medium flame) and start stirring the batter continuously.
• Once the batter reaches a thick consistency, turn off the heat.
• Grease the back side of the plates with a little oil and spread the thickened batter. (Make sure the batter applied is not too thick or the khandvis won’t roll.)
• Let them cool for 10 minutes.
• Cut strips with a knife and roll.

Procedure, tempering:

• In a small pan add oil, mustard seeds, sesame seeds, chillies and water.
• Pour over the  khandvi
• Garnish with coriander leaves and red chill powder.