Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup            -- ¥
   1      gram          flour -- (besan)
   1      cup           thin buttermilk
                        salt to taste
   3      pinches       turmeric powder
   1      tablespoon    oil
                        ***FOR SEASONING***
   2      teaspoons     oil
   1      teaspoon      sesame seeds
     1/2  teaspoon      mustard seeds
   1      tablespoon    coconut scraped
   1      tablespoon    coriander finely chopped
   2      pinches       asafetida
   2                    green chiles -- finely chopped
   1      stalk         curry leaves

Preparation:

Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. 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. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into two inch 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, asafetida, curry leaves and chiles. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney. Gujrati Region - Western India