Khandvi

Take sour curd in a bowl, add water and stir well

Add ginger, chili paste, turmeric powder, asafoetida, salt and mix well

Add besan and mix well without forming lumps

Grease oil on plates

Mix chopped coriander and coconut and keep aside

Pour the batter in a saucepan and start cooking in medium flame

Keep constantly stirring the mix, careful there should not be any lumps formed

Lower the flame once the batter thickens

Try to spread the batter in the plate and roll it, if unable to roll then batter needs little more cooking

Pour the thickened batter on the greased plate and spread well evenly into a thin layer

Allow it to cool a little bit

Cut the layer into equal sized strips

Scatter coriander and coconut mix over the layer

Gently roll each strip tightly

Heat oil in a pan

Temper mustard seeds, allow it to splutter

Add curry leaves, green chili and fry for a min

Add sesame seeds and fry a bit

Garnish over the khandvis

Serve hot with coriander and/or mint chutney