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For seasoning:
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2 tsp oil
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1 tsp sesame seeds
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1/2 tsp mustard seeds
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1 Tbsp coconut scraped
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1 Tbsp coriander finely chopped
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2 pinches asafoetida (hing)
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2 green chillies finely chopped
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1 stalk curry leaves
Method:
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Mix water, flour, salt and turmeric to form a batter.
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Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation.
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Cook till the mixture does not taste raw, stirring continuously.
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When done (about 7-8 minutes), pour a ladleful in a large plate.
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Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
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When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a
serving dish.
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For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan.
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Add cumin, asafoetida, curry leaves and chillies. At last at sesame seeds and immediately pour over rolls.
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Serve chilled.
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Ingredients
