1/2 cup Gram Flour (besan/chickpea flour)
1 cup Sour Buttermilk
1/4 teaspoon Turmeric Powder (haldi)
1 teaspoon Sesame Seeds (til)
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds
3-4 pieces Green Chillies, seeded and finely chopped
10-15 leaves Curry Leaves
2 tablespoons Coconut Scraped
4 tablespoons Coriander Leaves, finely chopped
2 tablespoons + 2 teaspoons Oil
Directions-1: (Khandvi Rolls)
Take gram flour, buttermilk, turmeric powder and salt in a large bowl. Mix properly and make smooth batter using hand blender. Grease large plate or back side of thali with cooking oil and keep aside.
Pour batter into a heavy bottomed pan or kadai and cook on low flame.
Keep stirring constantly to avoid lump formation.
*Cook until mixture becomes thick and does not taste raw. It will take approx 8 minutes. (Time may vary depending on thickness of pan and quantity of batter. See tips given below to learn how to check whether batter is cooked or not).
Transfer a large spoonful of batter over previously greased plate or thali. Spread batter in thin layer with the help of back of flat spoon or spatula.
Let it cool for 3-4 minutes. Once cooled, place straight cuts using knife and make 2″ wide strips.
Carefully roll each strip into roll (like a swiss roll) and transfer them to a serving dish.
Heat 2 tablespoons cooking oil in a small tempering pan. Sauté mustard seeds, cumin seeds, curry leaves and green chillies. Add sesame seeds only in the end when sauté is ready.
Pour prepared seasoning over khandvi arranged in a serving plate.