Khandvi:

1. In a bowl, combine:
• 1 cup besan (gram flour)
• 1 cup whisked yogurt
• Salt to taste
• 1 tsp turmeric powder
• 1 tsp red chili powder
Whisk until there are no lumps.

2. Add 2 cups of water to the mixture and make a smooth batter.
3. You can cook this in a kadhai over storetop, or for a easier solution Microwave the bowl for 10-15 minutes, stirring at 3-minute intervals
4. Once done, pour a portion of the batter onto a flat, greased tray, spread it evenly, and cut it into square.
5. Let it dry for a few minutes before removing the square.

Corn Kadhi/Sauce :

1. Boil 200g of sweet corn. Once boiled, add 40ml of milk and blend until smooth. Strain completely.
2. In a kadhai (wok), heat 2 tbsp oil. Add:
• 1/4 tsp hing
• 3 slit green chilies
• 2 dried red chilies
• 2-3 pieces of crushed ginger
• 2 tsp mustard seeds
• A handful of curry leaves
Sauté until fragrant.
3. Add the prepared corn milk and mix well. Add:
• Salt to taste
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
4. Finish with 2 tbsp chopped coriander leaves and 1 tsp jaggery powder as needed.

Papaya Chutney:

1. Peel 1 whole raw papaya and cut it into thick strips using a peeler.
2. In a kadhai, heat 1 tbsp oil. Add:
• 2 tsp mustard seeds
• 3-4 slit green chilies
• A handful of curry leaves
Sauté until fragrant.
3. Add the papaya, 1 tsp turmeric powder, salt to taste, 2-3 tsp red chili powder, and a splash of water.

Plating:

1. On a pasta plate, place the papaya chutney.
2. Place a square sheet of khandvi on the chutney and pour the prepared corn kadhi over it.
3. Garnish with:
• Fried curry leaf oil
• Tadka of red chili
• Sliced coconut
• Edible flowers