Ingredients :


 Gram flour - 1 cup
 Thin buttermilk - 3 cup
 Salt to taste
 Turmeric powder - 2 to 3 pinches
 Oil - 1 tbsp


For seasoning:

 Oil - 4 tsp
 Sesame seeds - 2 tsp
 Mustard seeds - 1½ tsp
 Coconut scraped – 1½ tbsp
 Coriander leaves, finely chopped - 1 tbsp
 Asafoetida - 2 pinches
 Green chilies, chopped - 2
 Curry leaves - 1 stalk

Method :

 Mix thin buttermilk, flour, salt and turmeric to form a batter. Heat the batter over high
flame. Stir vigorously and evenly to avoid lump formation.
 Cook till the mixture thickens and starts leaving the sides a bit, stirring
continuously. When done (about 7-8 minutes), pour a ladleful in a large greased plate.

                                               


 Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. You may require 4-6 plates for this. (Make a point that they are absolutely flat surfaced)
 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 chilies. At last add sesame seeds and immediately pour over rolls.
 Serve as it is or with garlic chutney.