Khandvi

In a bowl mix besan, curd and water properly without lumps. Add turmeric, salt and ginger-chilli paste. Pour mixture into a non-stick pan. Cook on low-medium flame while stirring continuously.

Cook till mixture becomes thick and spreads smoothly. Quickly spread thin layer on back side of steel plates or kitchen platform. Let it cool for 5 minutes. Cut into long strips and roll gently.

Tempering: Heat oil in small pan. Add mustard seeds, sesame seeds, curry leaves and green chillies. Pour tempering over khandvi rolls.  Garnish: Sprinkle grated coconut and fresh coriander on top.