Chickpea Flour Rolls

I love chickpeas in any form whether as dahl or as besan flour for various dishes. by Anupama from India A very very traditional dish from Western India. Looks difficult to make but easy enough with the help of a pressure cooker. I completely dedicate this to my Aai (mom) who had absolute faith in my abilities to make it.
 * Contributed by Indiancuisineandculture Y-Group
 * Level of difficulty: Intermediate
 * Servings: 6 to 7 rolls

Outer roll

 * 1 cup chickpea flour (besan)
 * 1.5 tsp plain flour
 * 1 cup buttermilk
 * 1 cup water
 * 6 to 7 cloves garlic
 * 3 green chillies, I use more-Shantihhh says)
 * 1 tsp salt
 * ¼ tsp turmeric powder

Filling

 * ¾ cup grated fresh coconut
 * ¾ cup fresh coriander finely chopped
 * 1 tsp powdered sugar
 * salt to taste

Tempering

 * 3 tbsp oil
 * 1 tsp mustard seeds
 * ½ tsp asafoetida
 * 7 to 8 curry leaves (Shantihhh says should be fresh)

Outer roll

 * 1) In a grinder crush the garlic, chillies and salt together.
 * 2) In a mixing bowl mix the besan, plain flour, water, buttermilk, and the crushed garlic-chilli paste very well.
 * 3) Give it a taste to check if you need more salt or chilly.
 * 4) Strain this mixture as we need a smooth batter.
 * 5) Cook the batter in a pressure cooker for up to 3 whistles or for as long as it takes you to cook rice and dal in your pressure cooker (every pressure cooker differs a bit here and there).

Filling

 * 1) In the meanwhile prepare the filling by mixing the grated coconut and coriander, sugar and salt and keep ready.
 * 2) Also keep 5 steel or melamine plates at hand to spread the batter.
 * 3) To the cooked batter add about 3 tblspns of hot water to loosen it up a bit and give it a brisk stir.
 * 4) Immediately while the batter it still hot start spreading it evenly onto the plates like shown in the pic below.
 * 5) Keep your strokes in one direction only to get it evenly done. This needs to be done very fast.
 * 6) After finishing all the batter mark out rows with a knife or a pizza cutter, now spread the coconut filling on the batter on the marked rows.
 * 7) And now comes the best part.
 * 8) Start rolling the wadis like shown in the pic below.
 * 9) They roll beautifully. Please do not oil the plates initially.
 * 10) Place all the wadis vertically close to each other in a container.

Tempering

 * 1) Heat the oil in a small wok or kadhai.
 * 2) Add the mustard, asafoetida and curry leaves.
 * 3) Spoon the tempering into each of the vertically placed wadis.
 * 4) To serve garnish them with some of the coconut and coriander mixture and spoon any left tempering all over.