Khandvi

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 :
1. Mix water, flour, salt and turmeric to form a batter.
2. Heat oil in a heavy pan, add batter.
3. Stir vigorously and evenly to avoid lump formation.
4. Cook till the mixture does not taste raw, stirring continuously.
5. When done (about 7-8 minutes), pour a ladleful in a large plate.
6. Spread as thin as possible with the back of a large flat spoon.
7. Use circular outward movements as for dosas.
8. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
9. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan.
10. Add cumin, asafoetida, curry leaves and chillies.

11. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.