Khandvi

Take besan, curd, water, salt and asafoetida turmeric in a heavy bottomed pan.

Using a whisk, beat it smoothly.

Heat this in medium flame with constant stirring.

Stir well until as the bottom of the batter gets thickened faster.

Stir until the mixture thickens and gets cooked.

Transfer the batter to the counter top

Spread the batter thinly using the spatula.

Let it cool down completely.

Draw lines with a knife into strips.

Gently rolled into khandvis.

Arrange it in a tray and temper with the mustard, asafoetida and spread it over the khandvis.