Happy Diwali to those who celebrate it! This Diwali my cousin was over, and she knows my late grandmother's khandvi recipe like the back of her hand. So we made some khandvi and it felt like home! I didn't know that it takes literally five minutes to make this dish; there's going to be a lot of khandvi eating in our house from now on!
Mix together one cup of besan (gram flour), one cup of yogurt, one and a half cups of warm water, a spoon of salt, 1/3 spoon turmeric and 1/3 spoon red chilli powder. Make sure there are no lumps in the mix. Clean some counter space and grease lightly with oil. Now heat very little oil in a wok or a kadhai on medium heat and add the mixture. Stir constantly and vigorously (my cousin insists on a clockwise direction) till the mixture starts to set (but don't wait till it's fully set) - won't take more than a couple of minutes. Once it starts to set, IMMEDIATELY pour/scrape it out onto the clean greased counter space (any large flat space would do). Spread it like a thin film over the counter, moving in one direction with a spatula - make it as thin as possible. While you're trying to make it thin the mixture will have probably already set so let sit for two minutes while you make the tadka.
Heat a little oil in a small pan and add to it a sprinkle of black mustard seeds, curry leaves and a chopped green chilli. Once the seeds splatter take the pan off the heat. Go back to your counter and run a knife vertically through the set film to create strips. Roll up each strip and place on the plate. Add the tadka (seed mixture) to the top, and garnish with grated coconut and coriander leaves. Voilà!