Khandvi

This is a light and healthy savory snack of Gujarat state!
Made with gram flour and curd,which is slowly cooked into a paste.The mixture is spread out to cool,then cut, rolled into scroll shapes.

Ingredients:
Gram flour or besan (sieved)-1 cup(heaped)-100gms,
Curd-1 cup-beaten,
Salt-3/4 tsp,
Ginger paste or shredded-1 tsp,
Turmeric-1/4 tsp,
Water-2 cups,

Ingredients for tempering:
Oil-1tbsp,
Rai or mustard seeds-1/4 tsp,
Curry leaves-few,
Green chilli-4 to 5-slit in the center,
Fresh coconut(grated)-2 tbsp.

Note:You need steel thalis (big plates) ,tray or large size plates to spread the paste.
You can spread on normal steel plates,but  you will need 6 ,7 or more.
As soon as the paste is ready it has to be smeared at the back of each plate,so you need to keep your plates ready.
For best result use big size plates and the smearing should be done at the back of each plate.
Use a wide spatula to spread the paste(palta or wide spatula which is used for turning parathas).
Method:
Keep the plates or tray ready.Place the bottom up.
Sieve the gram flour and add salt and turmeric pwd.

Beat the curd with a wire whisk or spoon.
Add ginger to it.

Mix.
Add the gram flour mixture.

Mix with wire whisk.
Add 1 cup of water.

Mix to remove any lumps.
Add the rest of one cup of water.

Mix.

Take a wide kadhai and pour the gram curd mixture.

Raise the heat to medium and keep stirring it with a wire whisk or spatula.
As the liquid comes to boil,lower the heat and keep stirring the wire whisk and cook for 8 to 9 minutes.

Gradually the liquid will thicken.

To test if the paste is ready,spoon a little on a plate and smear it down wards.
Leave it for a minute.

With a knife lift the edge of the smeared paste,if it does not stick and rolls,then paste is ready.
Close gas.(if you cook for long,the paste will thicken and you will not get thin rolls)
Quickly with a flat spatula,take out some paste and put them at the edge of your thali or tray.

Smear them downwards and like wise use all the paste,before it dry outs.

Leave them to cool for 10 minutes.
With a knife,lightly make 2 inches cuts horizontally.
With the tip of the knife lift just the edge of each strip and then roll into a scroll.

Each strip should be 6 inch length and 2 inch wide(approx)

Place the scrolls on a plate.

Tempering:
Heat a pan,add 1 tbsp of oil.
Add 1/4 tsp of rai,and let it crackle.

As it starts to crackle,add curry leaves and split green chillies.

Add a pinch of hing.

Close gas after few seconds.
Spread the tempering on the scrolls.

Sprinkle grated coconut and chopped green coriander leaves.

Khandvi is ready to be served.

Khandvi is a delicious snack and will just melt in your mouth.