In Gujarati
Key Ingredients:
  • ½ cup gram flour (besan)
  • 1cup 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 (grated)
  • 1 tbsp. coriander finely chopped
  • 2 pinches asafoetida
  • 2 green chilies finely chopped
  • 1-stalk curry leaves
  • Mix buttermilk, 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 mustard, asafoetida, curry leaves and chilies.
  • At last add sesame seeds and immediately pour over rolls.
  • Serve as it is or with garlic chutney.
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