To make plain Khandvi:

1. In a blender or smoothie cup, blend ginger, and red chilis with yogurt into fine mixture.

2. In a large corning ware (Microwavable large deep bowl) bowl, combine gram flour, mixture of yogurt, water and slat to your taste. Hint: Add lemon juice if the yogurt is not sour.

3. Use Electric mixture to mix into smooth battered.

4. On flat surface, Roll out the TInFoil about 2 to 3 feet.

5. Microwave the battered first time with 5 minutes, mix with the Electric mixture again.

6. Microwave the battered second time with 3 minutes, mix with the Electric mixture again.

7. Microwave the battered third time with 2 minutes, mix with the Electric mixture again. You may have to repeat this step one more time if the battered is still too liquid. Hint: Cooked battered should be slight thick so it can spread easily.

8. Transfer the cooked battered on the foil, spread them even with flat specula.

9. Let it dry out for 15 minutes. Use knife to divide the Khadvi into 2-inch wide and 4 to 6 inch long depending on how thick you want them to roll. Then, roll each one to make the plain Khandvi. Transfer the rolled one on the plate, keep them separate from each other.

To make the stuff Khandvi:

To make the Tadka for both plain and stuff khandvi:

10. Heat the oil for Tadka in a small pot, add mustard seeds until splutter. Add hing and chili pepper. Turn off the heat.

11. Spread the Tadka oil with chili over the Khandvi. Garnish with fresh cilantros.