Khandvi

Ingredients

 * ½ 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
 * ½ tsp mustard seeds
 * 1 tbsp coconut scraped
 * 1 tbsp coriander finely chopped
 * 2 pinches asafoetida
 * 2 green chillies finely chopped
 * 1 stalk curry leaves

Directions

 * 1) Mix water, flour, salt and turmeric to form a batter.
 * 2) Heat oil in a heavy pan, add batter.
 * 3) Stir vigorously and evenly to avoid lump formation.
 * 4) Cook till the mixture does not taste raw, stirring continuously.
 * 5) When done (about 7–8 minutes), pour a ladelful in a large plate.
 * 6) Spread as thin as possible with the back of a large flat spoon.
 * 7) Use circular outward movements as for dosas.
 * 8) When cool, cut into 2" wide strips.
 * 9) Carefully roll each strip, repeat for all plates.
 * 10) Place in a serving dish.

For seasoning

 * 1) Sprinkle coconut and coriander all over khandvi rolls.
 * 2) Heat oil in a small pan.
 * 3) Add cumin, asafoetida, curry leaves and chillies.
 * 4) At last at sesame seeds and immediately pour over rolls.
 * 5) Serve as is or with garlic chutney.