Let's collect the ingredients:
3/4 cup Gram flour ( Besan)
3/4 cup Fresh curds
1 tsp Green chili paste
1 tsp Ginger paste
1/4 tsp Turmeric Powder (haldi)
A pinch asafetida
Salt to taste
1 tsp Mustard seeds
1 tsp Sesame seeds
1/2 tsp asafetida
5-6 Curry leaves
4 dry red chilies
2 tbsp Oil
Let's start rolling Khandvis:
Mix all the ingredients (except those for garnish and tempering) with 1 cup and make a smooth paste.
Heat it on a low flame, stirring constantly so that lumps do not form.
Keep stirring till batter becomes thick. It will take approx 10 mins. Taste the batter to see if the gram flour is cooked.
Grease the flat surface (flat plate or kitchen top) and spread the mixture as thinly as possible with rubber spatula while it is still hot.Let it cool a bit. (Approx 2-3 mins)
Slit the khandvi lengthwise every 40 mm along the width. Carefully roll out each strip. (Or you can roll up the spread first and then can cut it in pieces)
For tempering, heat the oil and add the mustard seeds, sesame seeds, asafetida, curry leaves and red chilies. Stir for 30 seconds.
Pour over the khandvis and serve garnished with coriander and coconut.