KHANDVI

 Ingredients 

Besan             1 cup

Curd                1 cup

Water              2 cups

Ginger paste  1/2 tbsp 

Chilli paste      1/2 tbsp 

Salt                    1tsp 

Haldi.                1/4 tsp

FOR TEMPERING 

 Grated coconut  1/2cup 

Mustard seed      1/2tbsp 

Curry leaves        1strand 

Green chilli         2 -3

Salt.                       a pinch 

METHOD 

1. Put all the ingredients together in a bowl and waste them and make a thin better. 
2. Pour this mixture in a kadhai and while pouring stain it. So that the lumps removed. 
3. Cook it on a slow flame until it gets nicely thick. 
4. Keep steering using spatula or whisker. 
5. Grease the back side of a steel plate with little oil. 
6. Scrap the sides of the mixture while steering it. Should not leave the mixture otherwise lumps will form. 
7. It's became like a thick custard , this is the right stage to remove this better from gas.
8. Take good quantity of better and poet over the top of the plate. 
9. Spread it in a very thin layer using the backside of knife.
10. Let it cool down for 5 minutes. For the remaining better on another plate. 
11. For tempering, take oil in a pan ,heat the oil very high. Now add mustard seeds , green chilli, curry leaves and likely toss them.
12. Add freshly grated coconut in this and a pinch of salt and toss it so that coconut absorb all the flavours.
13. Turn off the heat. Sprinkles this on top of the khandvi, just a little. Sprinkle freshly chopped coriander leaves.
14. Using a knife, cut the khandvi at an approximate distance of 1-1.5inch.
15. Cut it in a long strips just like a ribbon. Role them in a cylindrical shape. 
16. Place them in a serving plate and sprinkle some coconut garnish on it.