| • | In a bowl, add moong dal flour, ginger paste, chilli paste, salt, haldi powder and a pinch of asafetida.
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| • | Mix well by adding water and curd.
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| • | Heat a non-stick pan and put the mixture in it. Cook the mixture for 3 to 4 minutes, by stirring continuously.
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| • | Now, take a plate and grease it with oil. Spread the cooked mixture evenly on the plate and allow it to cool for about 5 minutes.
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| • | Cut the Khandvi into thick strips.
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| • | Carefully roll up each strip.
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| • | In a separate pan, heat oil and add mustard seeds to it. When the seeds crackle, add sesame seeds and a pinch of hing.
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| • | Pour this tempering over the Khandvi.
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| • | Garnish with coriander and serve with green chutney. |
