Mix yoghurt, water, turmeric, salt and besan (gram flour) in a bowl, now whisk until the batter is smooth and free of lumps.
Cook the batter on low heat, stirring until it thickens and starts leaving the sides of the pan, forming a smooth paste.
Quickly spread the hot mixture on a flat, greased surface like a large plate or kitchen counter.
Once the spread mixture cools slightly, cut it into long strips. Gently roll each strip into tight spirals to form a Khandvi shape.
To temper, add curry leaves, sesame seeds, and mustard seeds to heated oil in a small pan. Over the rolled khandvi, pour this tempering and sprinkle chopped coriander and freshly grated coconut on top. Your khandvi is ready
{{ primary_category.name }}