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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 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. Making time: 30 minutes Makes: 15-18 rolls
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