Khandvi

Method

Mix gram flour, yoghurt, turmeric, green chilli, ginger and salt in a bowl, then gradually whisk in water to form a smooth, lump-free batter. Pour the batter into a wide-bottomed saucepan and cook over a medium heat, stirring constantly for 8-10 minutes until the mixture thickens and pulls away from the pan sides. Spread the hot mixture thinly and evenly onto a greased flat surface or baking tray, then let it cool slightly until set but still pliable. Once cooled, roll the mixture tightly and cut into 2cm pieces, then gently curl each piece into a coil and arrange on a serving plate. Heat oil in a small pan, add mustard seeds, curry leaves and asafoetida, then pour this tempering over the khandvi. Garnish with fresh coriander and desiccated coconut, and serve at room temperature.