Take a mixing bowl and transfer gram flour into it.
add water and curd and whisk to a lump-free batter. Making batter lump-free is really important. If there will be any lumps in your batter, your khandvi will break and you will be unable to foam a shape.
Add turmeric powder, red chili powder, salt and water to make a proper batter.
mix well.
cooking in instant pot,
Prepare your Instant Pot first. add some water and place the trivet inside the Instant Pot vessel.
Transfer your batter into a small vessel and insert this small bowl gently into the inner pot.
Put the lid with a vent in sealing position.
Change the instant pot setting to manual or pressure cook mode. Set it for 20 minutes at high pressure.
while instant pot is doing it’s magic, prepare your surface to spread a batter. you can use large steel plate or plain surface. spread oil and keep it ready.
When the instant pot beeps, Do a quick pressure release carefully. Do not wait for natural pressure release.
Remove the bowl from instant pot and whisk it.
spread batter on the prepared surface. spread batter evenly and thinly. You need to be very quick here. If batter cools down, it becomes likes blob and difficult to spread.
allow it to cool down. cut into medium bite-size pieces.
Tempering preparation(tadka)
Heat oil and crackle the mustard seeds.
Then add curry leaves, green chilies and fry for a few seconds.
Turn off the flame and pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
Garnish khandvi with some coconut and coriander leaves, if you prefer.