Khandvi

40 gm besan/chickpea flour

80 gm curd/yoghurt

 ¼ tsp turmeric powder

1 tsp of ginger juice

Salt to taste

175 ml water

2 tbsp of finely grated fresh coconut

2 tbsp of finely chopped fresh coriander leaves

1. Sieve the besan into a bowl.  
2. Add curd, turmeric powder and salt.  Mix well. 
3. Add ginger juice. 
4. Add 175 ml of water to make a thin mixture.

5. Place the liquid mixture into a steel vessel and place it inside the pressure cooker. 

6. After the first whistle, lower the heat to its minimum and cook for 5 minutes. 

7. Remove it from the cooker and beat it well to a fine paste. 

8. The thickness should be as shown in the picture.

9. Oil the backside of a thali/ flat plate. 

10. Spread the mixture evenly over it. 

11. Cut strips of 4 cm x 10 cm long. 

12. Sprinkle chopped coriander leaves and grated coconut. 

13. Roll the strips quickly as you can. The mixture should be warm while rolling, otherwise the rolls will open up. 

14. Place them on a plate and garnish with grated coconut and coriander leaves. 

15. Serve them with a chutney/sauce.