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

How to Make Special Khandvi

• Mix water, flour, salt and turmeric to form a batter.
• Heat oil in a heavy pan and add batter.
• Stir vigorously and evenly to avoid lumps.
• Cook till the mixture does not taste raw and keep stirring continuously.
• 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.
• Use circular outward movements.
• When cool, cut into 2 wide strips.
• Carefully roll each strip and repeat for all plates.
• Place in a serving dish.
• For seasoning:
• Sprinkle coconut and coriander all over khandvi rolls.
• Heat oil in a small pan.
• Add cumin, asafoetida, curry leaves and chillies.
• At the end, add sesame seeds and immediately pour over rolls.