Grease a piece of aluminum foil with oil and keep aside. (serving plate size)
Sift the besan in a bowl.
Add salt, asafoetida, turmeric powder and ginger paste. Mix it well.
Add sour yogurt and lemon juice.
Mix it using wire whisk and make thick paste.
Add enough water, make lump free batter.
Pour this batter to a heavy bottom pan and turn the heat to low. Stir continuously with spatula so that the batter doesn’t stick to the bottom and form lumps.
Cook it till it gets thick (around 5-6 minutes).
Remove from heat and rush to spread the batter on prepared foil with the back of spatula.
Make a thin layer. If you spread it too thick, it may be too hard to roll, so work quick and work thin.
Let it cool for 3-4 minutes.
Using a sharp knife, slice 1 ½ inch wide strips.
Carefully roll each strip and gently transfer to a plate.
Heat the oil in a small pan on medium heat.
Add mustard seeds- let them pop. Then add cumin seeds and let them sizzle.
Add the sesame seeds.
Add chopped green chilies and curry leaves and turn off the heat.
Using a spoon, drop seasoning on each khandvi.
Garnish with shredded coconut and chopped cilantro. Serve.
Recipe Notes
I like to refrigerate the Khandvi for at least an hour before serving, but that’s up to you.