Khandvi

You'll need

• 1 cup besan (gram flour)
• 1.5 cups buttermilk
• 1/2 tsp turmeric
• 1 tsp ginger-green chilli paste
• Salt to taste
• 1 tsp oil
• 1/2 tsp mustard seeds
• A few curry leaves
• 2 tbsp grated coconut and chopped coriander, to finish

Method

1. Whisk the besan, buttermilk, turmeric, ginger-chilli paste and salt together until completely smooth, with no lumps.
2. Cook this batter in a pan on low heat, stirring constantly, for 8-10 minutes until it thickens and loses its raw, grainy smell.
3. Quickly spread a thin layer onto the back of a steel plate or a clean counter, working fast before it sets.
4. Once cooled slightly, cut into strips and roll each one up.
5. Heat oil, add mustard seeds and curry leaves for the tempering, pour over the rolls, and finish with coconut and coriander.

Why this dish

Buttermilk-based batters like this one are a classical way of making gram flour easier to digest than a dry, fried besan snack.