Coconut khandvi !!

"Khandvi" Is a less oil/ghee tea time snack which is a specialty of Gujrat!!. This is made with simple preparation of gram flour, curd and water. Light and healthy, this snack is suitable for all party occasions.
Khandvi is flavored with different tempering and adding coriander chutney. But here I am presenting "Coconut Khandvi" which is presented with tempering of dry coconut powder!!


Ingredients:
This preparation makes 8-10 rolls
1/2 cup gram flour(besan)
1/2 cup beaten curd
1 cup water
1/2 teaspoon red chili powder(lal mirch powder)
1 teaspoon coriander powder(dhania)
1/2 teaspoon dry mango powder(aamchoor)
1/4 teaspoon turmeric powder(haldi)
a pinch of asafeotida(hing)
salt according to taste
for tempering:
1 tablespoon dry coconut powder
1/2 teaspoon mustard seeds(rai)
a pinch of asafeotida(hing)
2 tablespoon ghee/oil
for garnishing:
chopped coriander leaves


 
Method:
Grease a flat tray/large plate with little oil/ghee. Keep it aside.
In a bowl , mix besan,curd and water. Blend well.
Add the spices mentioned above and mix well again to avoid any lumps formation.
heat a kadahi(wok)on low flame, apply 1/2 teaspoon of ghee/oil and add the khandvi batter .
Let it cook and keep on stirring  occasionally for 15-20 minutes.
The batter will start turning into a semi thick paste.Remove it from fire.
While the paste is still hot , spread it immediately on the greased tray/plate.
 Level it equally using a spatula.Let it cool.
Using a knife, check if the paste is able to separate from the greased tray/plate.
If done, Cut into wide strips and then roll them gently using index finger.
Prepare the tempering by heating oil/ghee in a pan.Add mustard seeds to this.
When the seeds start to crack, add the coconut and roast for few seconds.
Arrange the rolls on a plate and put the tempering on each 
Garnish with chopped coriander leaves and serve with raw mango chutney!!

Optional notes:
To enhance the flavour of this snack , one can apply ginger- chili paste on the strips before rolling them.
Also , one can make changes in tempering , by adding curry leaves and chopped green chili for more spicy touch.
This snack can also be served as hot or when at room temperature..