Khandwi

Mix all the above ingredients together.

Then in a thick pan, cook this mixture on a medium flame.

Keep stirring vigorously so that it does not stick to the bottom.

When it hardens, test to see if the batter is ready.

Smear a thali with a little mixture, spread very thin, let it cool for a minute, then try to roll it.

If it rolls easily, the batter is ready.

Spread the hot mixture evenly on thalis very finely.

Wait to cool slightly, then make rolls out of it.

Heat 1 tsp. ghee add asafoetida and mustard seeds.

When they splutter, pour over the khandwis.

Serve sprinkled with grated coconut and chopped coriander.