Course : Curry
Serves: 1
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1/2 cup gram flour -- (besan)
1 cup thin buttermilk
1 teaspoon salt to taste
3 pinches turmeric powder
1 tablespoon oil
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 medium green chiles -- finely chopped
1 stalk curry leaves

Preparation / Directions:

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

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