Ingredients:

1/2 cup gms 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:

Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.

Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, 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 as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, 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. Add sesame seeds and immediately pour over khandvi rolls.

Serve with garlic chutney.