Devour these tiny bundles of joy that sleek into your mouth, the most popular nashta of Gujarat "khandvi"...
Take two or three normal stainless steel thali (plates) and turn them upside down and grease them thoroughly on all sides with oil or ghee.
Churn the curd with a cup of water and keep aside. Blend the measured quantities of green chilies and ginger into a coarse paste and drop it in the curd along with the required salt.
Also, tip in a pinch of turmeric powder and asafoetida powder each.
Finally toss over a cup of besan and whisk altogether. Stir in for a while until the batter becomes smooth.
Heat a thick bottomed kadai and pour in the khandvi batter and keep it in medium flame. Let it cook for about ten minutes approximately. Keep stirring throughout the process so as to avoid the formation of lumps.
When the mixture gets cooked completely (i,e) it starts to thicken and gets separated from the kadai and that is the point where you have to turn off the stove.
Now take the greased plates and keep them ready. Pour in the cooked khandvi batter as soon as you turn off the stove. Use a katori to spread the batter in circular motion and spread it evenly using the bottom of the katori.
Let it rest for about five minutes approximately.
After a while take a sharp knife and make long stripes with one and a half or two inches space. (as if you would do to make any burfi )
The roll each strip from one direction to another as if you would roll a thin paper. Similarly roll up all the stripes you have made and arrange them in a plate or a vessel.
Heat the kadai again and tip in a little oil and when it is heated just throw in some mustard seeds and when it crackles, just add some sesame seeds along with a pinch of asafoetida powder. Turn off the flame immediately and add to the rolled khandvi.
Garnish with some lush green coriander leaves and freshly grated coconut and serve it for breakfast.