Khandvi

1. In a large bowl, combine Besan, Dahi, Water, Ginger-green chili paste, Turmeric powder, Asafoetida, and Salt. Whisk thoroughly until a smooth, lump-free batter is formed.

2. Pour the batter into a heavy-bottomed pan. Cook on medium-low heat, stirring continuously with a whisk or spatula to prevent lumps and sticking. Continue cooking for 10-15 minutes until the batter thickens considerably and becomes a smooth, spreadable paste.

3. Immediately, while the batter is hot, pour spoonfuls onto greased flat surfaces (such as the back of large steel plates or a clean kitchen counter). Using a flat spatula or knife, spread the batter very thinly and evenly in one swift motion.