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

Method:

1. Mix water, flour, salt and turmeric to form a batter.
2. Heat oil in a heavy pan and add batter.
3. Stir vigorously and evenly to avoid lumps.
4. Cook till the mixture does not taste raw and keep stirring continuously.
5. When done (about 7-8 minutes), pour a ladleful in a large plate.
6. Spread as thin as possible with the back of a large flat spoon.
7. Use circular outward movements.
8. When cool, cut into 2 wide strips.
9. Carefully roll each strip and repeat for all plates.
10. Place in a serving dish.
11. For seasoning:
12. Sprinkle coconut and coriander all over khandvi rolls.
13. Heat oil in a small pan.
14. Add cumin, asafoetida, curry leaves and chillies.
15. At the end, add sesame seeds and immediately pour over rolls.

Recipe courtesy of Saroj Kering