1/2 cup gram flour (besan)
1 3/4 cups butter milk (mix 3/4 cup curd with 1 cup water)
1/4 tbsp haldi, 1/4 tbsp cumin(jeera) powder, 1/2 cup coarinder powder
A pinch asafoetida(hing), 1 tbsp salt, 1/2 tbsp sugar
Tray greased with oil on the back side, a flat bottom katori- greased the bottom
1/2 ” piece ginger, 1-2 green the chilllies
1 1/2 tbsp oil, 1/2 tbsp mustred seeds (rai), 2-3 green chillies
Few coriander leves , few curry leaves
2-3 tbsp freshly grated coconut
1. Mix besan with buttermilk in a falt dish till smooth. Microwave uncovered for 4 min. stir. Add all other ingredients and ginger chilli paste and microwaves for 4 min. stir & microwaves for 2 min .
2. Spread mixture thinly on the back of greased tray while it is hot. Immediately level it with the back of a katori which is greased well.
3. Cut into 1 and half inch wide strips and 7″ inches long. Sprinkle coconut. Roll each strip to get small cylinders.
4. Mix all ingredients of tempering and microwaves for 3 min. pour on the khandvi. Serve