Khandvi

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

Directions
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. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.