Surlichi Vadi / Khandvi

Ingredients

1 cup besan/bengal gram glour/chickpea flour
1 cup yogurt
2 cups water
1/4 teaspoon asafoetida/hing
1/4 teaspoon turmeric powder
Salt to taste
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon sesame seeds
5-6 curry leaves
1 green chilli chopped
2 tablespoons chopped coriander/cilantro
2 tablespoons oil

Method

Prepare a clean surface for spreading the gram flour mixture - something like a cookie sheet (I used my huge glass cutting board and a cookie sheet) big enough to spread a wide spread of mixture. If you have a granite counter top thats the most ideal as you will be able to spread the entire batch of mixture on it and get this done in one go. I had to make 2 rounds to finish making my khandvi on a cookie sheet and a huge glass cutting board.
Whisk the yogurt, water and gram flour. Add asafoetida, turmeric powder and salt. Whisk until well blended. Transfer the mixture into a non stick pan and heat on medium heat, stirring constantly to prevent the formation of lumps. The mixture will slowly begin to thicken. After about  15 minutes of stirring, taste to see if the gram flour is cooked or yet smells raw - if its raw cook for another 5 minutes or so. To check if its the right consistecy - take a small teaspoon of the mixture and spread it on a flat plate - let it cool and if it easily rolls when you try to then the batter is perfect.
Spread the hot mixture on the prepared surface with a flat spatula and spread it as thinly as possible. Allow it to cool a little and settle down. Once it is cooled, take a knife and cut long strips about 1 inch apart. Roll these pieces into a khandvi and take them out on a serving platter.
If you are doing this in batches - keep the remaining mixture warm over the stove at very very low heat over by placing the non-stick pan over a tawa.
Heat oil in a karahi -add mustard seeds and when they splutter add the cumin seeds and sesame seeds and then add the chopped chilli and curry leaves. Sprinkle the seasoning over the khandvi and garnish with chopped cilantro.