Sieve gram flour in a bowl.Chop curry leaves and place it in a bowl and slice the green chillies lengthwise as well.Put the curd and gram flour in a mixer jar along with 2 cups of water. Whisk the mixture until it turns smooth. Pour this smooth batter into a microwave safe bowl and add salt, turmeric powder, asafoetida and 1 tbsp of oil into it. Mix everything really well.
Place the bowl inside the microwave. Cook the gram flour mixture for 2 minutes on highest temperature. Take the bowl out and stir the mixture well. After that, place it back inside the microwave and cook it for 2 more minutes. Repeat the same process once again and at last bake it for 1 minute more. Overall cook the mixture for 7 minutes on highest temperature.Whisk the mixture with a spoon until it turns smooth. After that, take a tray or steel plate and flip it. Pour 2-3 tsp of khandvi mixture on the back of the tray. Cover the rest of the dough or else it will start getting frigid.
Spread the mixture evenly all over the tray with the help of a scraper. Allow it to cool down for 10-15minutes.After 15 minutes, cut the khandvi batter into 2 inch wide and 6 inch long strips. Then, pick it from one side with the help of a knife and roll it out to the other end, like a roll. Place the rolled khandvi on a plate. Similarly, spread the batter and roll it out to make khandvi until the batter is utilized completely.
For tempering, heat a small pan with some oil. When the oil is heated sufficiently, splutter red mustard seeds in the oil. Further add sesame seeds, curry leaves and green chilly into it. Let everything roast for a while. Turn off the flame.Tempering for khandvi is now ready. Pour the tempering evenly on each khandvi. Khandvi is now ready to serve.Garnish this delicious and mouth-watering khnadvi with chopped green coriander and grated fresh coconut and serve it.
