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Khandvi

 In a magic bullet blender, mix together 1/2 tsp green chilli paste, 1/2 tsp grated ginger, 1/2 cup besan, 1/2 cup yoghurt (I used TJs), 1/2 cup water, salt, turmeric and hing. Add another half cup water and cook in a pan until thick. Lightly grease the back of two big baking trays. Spread the khandvi, roll. For tadka, use peanut oil, mustard, green chillies, curry leaves and sesame seeds. Garnish with cilantro and fresh coconut. 

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