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