Khandavi/Surali chi vadi

Ingredients:
For batter:
1 cup- Curd
1 cup- Besan
2 cups- Water
1/2 tbsp- Ginger Paste
1/2 tbsp- Green chilly paste
1 tsp- Salt
1/4 tsp- Turmeric
For tempering:
2 tbsp- Oil
1/2 tbsp- Mustard seeds
3- Chillies
Few springs- Curry leaves
A small pinch- Salt
Coriander

Method:

Mix besan,water,curd,turmeric,ginger paste, green chilly paste, and salt.

Whisk it all together.

Place it in a saucepan and bring it to boil.

Keep stirring till it thickens. Make it a bit thick.

Now remove and spread the contents onto a thali or a marble top and spread it very thin.

Use the back of a knife or a pallet knife to spread evenly while it is still hot.

Heat oil in a pan and mustard seeds, curry leaves and green chillies.

When heated add grated coconut and remove it from heat.

Add fresh coriander and mix it well.

Now sprinkle this tempering on the khandvi.

Reserve a little of tempering for the garnish.

Now let it cool down completely.

Running the knife on the spread of khandvi, cut it in long strips of 2" wide.

Pushing the edges inwards, roll them up.

Now stack them in a plate and sprinkle the remaining tempering and serve it.