Material :
Gram flour - 1 cup, fresh curd - 1 cup, lemon juice - 2-3 drops, ginger-green chili paste - 2 tsp, turmeric powder - 1/4 tsp, asafoetida - a pinch, salt - as per taste, oil - as per taste Rye - 1 tsp, curry leaves - 5-6, green chilies - 1/2 tsp (finely chopped), fresh coconut - 2 tablespoons (grated), green coriander - 2 tablespoons (finely chopped)

Steps to cook :

* To make Khandvi, grease the backside of a plate with some oil and keep it aside.

* Mix yogurt and one and a half cup of a water well in a mixing bowl and keep aside.

* In a nonstick pan, add gram flour, yogurt mixture, lemon juice, ginger-green chili paste, turmeric, asafoetida, and salt and whisk well so that no bundles remain. After this, cook on a low flame till it becomes thick while stirring continuously.

* Then spread the mixture on a greased plate. Keep in mind that spread the mixture very thin. After a few seconds when it cools down then roll them. Then cut the rolls into 6 equal pieces and place them in a serving plate.

* For tempering, heat 3 tsp of oil in a non-stick tadka pan, when the oil is hot, add mustard seeds, asafoetida, curry leaves, and green chilies and fry on a medium flame for a few seconds. After this, put the tempering on the top of the Khandvi and then garnish with coconut and coriander and serve.