Ingredients:

• 1 cup besan (gram flour )

• 1 and 1/4 cup water

• 3/4 cup curds (yogurt)

• 1 tsp turmeric powder

• salt as per taste

For Tadka:

• 2 tbsp oil

• 1 tsp mustard seeds

• 1 tsp white til (sesame seeds)

• 1 string curry leaves

• some chopped coriander leaves and grated coconut for garnishing

Method:

1. Take a vessel add besan, turmeric, salt and mix well.

2. Add the water to the curds and beat well. Little by little pour it in the gram flour and mix well so that there are no lumps.

3. In a pressure cooker boil some water and on a stand keep the vessel of the mixture batter.

4. Cook till 3 whistles.

5. Open the cooker once the pressure is released and remove the vessel. Mix again.

6. Take a flat plate or on a clean kitchen platform quickly spread the batter thinly and evenly.

7. When cooled make cuts lengthwise and start rolling from one end to the other.

8. Similarly do it for the remaining batter when it is hot otherwise it will not spread.

9. Place all the khandvi on a serving plate.

10. In a small pan heat oil for the tadka, add the mustard seeds when it splutters add the curry leaves and til. Pour it on the khandvi.

11. Garnish with chopped coriander leaves and grated coconut.

    Serve with green chutney.