Besan Khandvi

INGREDIENTS
1 cup besan
3 Tbsp curd
Salt, to taste
1 tsp turmeric
1 tsp red chilli powder
Hing, a pinch
3 cups water
Oil to grease
For the tempering
2 tsp oil
1 tsp mustard seeds
2 tsp sesame seeds
2 chopped green chillies
2 Tbsp water
Coriander leaves, to garnish
Red chilli powder, to garnish
METHOD
In a kadhai/ 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.
For the tempering
In a small pan add oil, mustard seeds, sesame seeds, chillies and water. Pour over the khandvi.
Garnish with coriander leaves and red chilli powder.
Serve.