Ingredients

• 1/2 cup gram flour (besan)
• 1 cup thin buttermilk
• salt to taste
• 2-3 pinches turmeric powder
• 1 tbsp. Oil

For seasoning

• 2 tsp. Oil
• 1 tsp. Sesame seeds
• 1/2 tsp. Mustard seeds
• 1 tbsp. Coconut scraped
• 1 tbsp. Coriander finely chopped
• 2 pinches asafoetida
• 2 green chillies finely chopped
• 1 stalk curry leaves

1. Mix water, flour, salt and turmeric to form a batter.
2. Heat oil in a heavy pan, add batter.
3. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously.
4. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon.
5. Use circular outward movements as for dosas.
6. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish.

For seasoning

1. Sprinkle coconut and coriander all over khandvi rolls.
2. Heat oil in a small pan. Add cumin, asafetida, curry leaves and chilies.
3. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.