Stir in salt, turmeric and asafoetida cook for a further 4 minutes or until mixture is of a thick consistency.
The mixture then needs to be spread quickly and evenly and thinly on either stainless steel plates or grease proof paper.
Let this dry for 4-5 minutes.
Spread evenly the red chutney and sprinkle fresh coconut on top.
Cut into 5cm wide strips and gently roll each strip tightly. Try to keep the strips cut the same length.
The above process needs to be done quickly otherwise the strips can dry out.
Arrange the khandvi in a dish or small individual starter plates.
Prepare tempering by heating oil, add mustard seeds and curry leaves wait for it to crackle before adding sesame seeds, let these brown slightly then with a spoon pour over the khandvi and garnish with coconut and coriander.
Serve with green coriander chutney (recipe available on MJS)
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