Blend all ingredients in a grinder and pour into a microwave safe bowl
Microwave at high for 3 mins, then take out and mix well.
Microwave again for 3 mins, then remove and spread a little on a steel plate to check if the batter can be rolled smoothly.
Now the batter is ready
Once you pour the batter onto a steel plate or platform, you will need to spread it out with a flat spatula or flat base vessel as it will be hot.
Once it cools down, roll them into the required size.
Heat oil in a small pan, add mustard seeds, some sesame seeds, some cumin seeds, and a few curry leaves. Once they pop crackle, add the oil on the khandvi rolls, garnish with fresh coriander leaves and freshly grated coconut.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.