Khaandvi

Ingredients

 * 150 ml thick buttermilk
 * 115 gms bengal gram flour
 * 1 cup water
 * 2 green chilies
 * 1" piece ginger
 * ½ tsp turmeric powder
 * salt to taste

Garnish

 * 1 tbsp coconut
 * ½ cup coriander leaves

Tempering

 * 2 Kashmiri red chilies
 * ¾ tsp mustard seeds
 * ¼ tsp asafoetida powder
 * 1½ tbsp oil

Directions

 * 1) Grind together green chilies and ginger with a little water to form a paste.
 * 2) Set aside.
 * 3) Grate the coconut and finely chop the coriander leaves and set aside.
 * 4) Mix together the buttermilk, gram flour and water.
 * 5) Mix all the ingredients together, (except those for the tempering and garnishing) into a smooth solution.
 * 6) Cook over a medium flame until all the water has been absorbed and a soft dough like consistency has been obtained.
 * 7) It should be pliable enough to spread.
 * 8) Grease the reverse side of 2-3 steel thalis with a little ghee and spread the mixture as thinly as possible over it.
 * 9) The number of thalis you will require will depend upon the thickness of the dough you spread.
 * 10) Spread the dough while it is still hot.
 * 11) Once you have finished spreading all the dough, take a knife and placing each thali in front of you, cut 1 ?" to 2" wide strips.
 * 12) Then roll them the way you would a Swiss roll.
 * 13) Heat the oil in a pan.
 * 14) Add the mustard seeds and once they start crackling, add the red chilies and asafoetida powder.
 * 15) As the ingredients sizzle, pour the contents over the prepared khaandvi.
 * 16) Garnish the khaandvi with the grated coconut and the chopped coriander leaves.
 * 17) Serve hot or cold.