In a small bowl, combine besan with yogurt, water, salt, hing, turmeric and ginger+green chili paste. Using a hand mixer, blend the ingredients to form a homogeneous mixture.
Heat 1tbsp oil in a non-stick pan, add the besan mixture and cook stirring constantly on medium-low flame. Cook until the mixture comes together and starts to leave the sides of the pan. (It took me about 20 minutes to get the right texture, I might have been over cautious and cooked on super low flame,).
Once the mixture is ready, pour it onto the prepared plate and spread out to form a circle.
Cut the mixture into strips and roll. Keep them on a serving plate.
For the tempering: heat 1tsp oil in a small pan, and add mustard & sesame seeds. Once the seeds start to sputter, pour over Khandvi.
Garnish with coriander leaves and grated coconut. Serve immediately.
I have to say that my Khandvi’s were not very successful. I had trouble rolling them and they started to break apart. But the taste was awesome, so I’ll probably try to make them again with better results (hopefully). Thanks for introducing yet another yummy dish Valli.