Ingredients:

1. 1/2 cup gms flour (besan)
2. 1 cup thin buttermilk
3. Salt To Taste
4. 2-3 pinches turmeric powder
5. 1 tbsp Oil

For seasoning:

1. 2 tsp Oil
2. 1 tsp Sesame seeds
3. 1/2 tsp Mustard seeds
4. 1 tbsp Coconut scraped
5. 1 tbsp Coriander finely chopped
6. 2 pinches asafoetida
7. 2 green chillies finely chopped
8. 1 stalk curry leaves

Preparation:

1. Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
2. 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.
3. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
4. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
5. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
6. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
7. Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.