In a mixing bowl, take besan and curd. With the help of whisker, whisk well. Gradually add water and again whisk well. Then add ginger green chilli paste, turmeric powder and salt. Whisk everything well to make lump free smooth thin flowing consistency batter.
Strain the batter in heavy bottom pan and cook on low flame to get thick consistency smooth batter while stirring continuously and make sure no lumps are formed. Switch off the flame.
Immediately take some cooked and hot batter on backside of a plate. With the help of the knife or spatula spread the batter on all over the plate. Spread the batter as thin as possible. Same way spread all the cooked batter on another plates. Allow it to cool completely.
Once cooled, cut in long strips about 2 inches in width. Gently make tight rolls to make khandvi and keep aside in plate.
Tempering - Heat up the oil in tadka pan. Add mustard seeds and cumin seeds and let it crackle. Add hing and curry leaves. Pour the tempering on all over the prepared khandvi.
Garnish with chopped green coriander leaves and serve hot. Enjoy.
