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.
Bawarchi of the Week
Anamika Sharma's mission is to spread the love for Indian cooking to all those who wrongly think it's too difficult.