1 cup gram flour (besan)
1 cup water
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil
2 tsp. oil
1/2 tsp. mustard seeds
1 tbsp. coconut scraped and grated
1 tbsp. coriander finely chopped
2 green chillies finely chopped
Mix water, curd , gram flour salt and turmeric to form a batter.
Heat oil in a pan, add batter.
Stir vigorously and evenly to avoid lump formation.
Cook till the mixture does not taste raw, stirring continuously.
When done (about 10-12 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 pancakes.
When cool, cut into strips approximately 1 and a half inch wide.
Carefully roll each strip, repeat for all plates.
Sprinkle grated coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add curry leaves,mustard seeds and chillies.Sprinkle over khandvi rolls.
Serve with coriander sauce or tomato sauce.