Khandvi

1 cup besan (gram flour)
salt to taste
½ tsp turmeric powder
a pinch hing (asafoetida)
1 tsp ginger paste
1 cup plain yoghurt (dahi or curd), sour
1 tsp lemon juice
¼ tsp SIDS CRAZY LEMON
1½ cups water
Tadka:--
3 tbsp rice bran oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp sesame seeds
4 green chillies, chopped finely
20 curry leaves
Garnishing:--
2 tbsp desiccated coconut
2 tbsp coriander leaves, chopped finely

Grease aluminum foil or back side of any large thali (plate) with oil and keep it aside.
Sift the besan in a bowl. Add salt, hing, turmeric powder SIDS CRAZY LEMON and ginger paste. Mix well. Add sour yoghurt. If the yoghurt is not sour then add lemon juice. Mix it using wire whisk and make thick paste. Add little water at a time to make it lump free batter.
Use wire whisk to make the batter but you can use immersion hand blender and make smooth batter easily.
Pour the batter to a HEAVY BOTTOM PAN and turn the heat to LOW.
Keep stirring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps.
Cook until thick. (it might take approximately 5-6 minutes) The perfectly cooked batter has to be thick, not falling consistency.
Now be quick. Spread the batter on prepared foil or plate with back of spatula. Make thin layer as possible as you can.
Let it cool for 3-4 minutes. Make straight cuts using knife and make about 4 cm wide strips then carefully roll each strip into roll and transfer to a plate.
Heat the oil in a small pan on medium heat for tadka.
Once hot add mustard seeds, let them pop. Add cumin seeds and let them sizzle. Add sesame seeds until they pop. Add chopped green chillies and curry leaves. Immediately switch off the stove.
Using a spoon, pour seasoning on top
Lastly garnish with shredded coconut and chopped coriander.