Method 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 2" 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, asafoetida, curry leaves and
chillies. At last at sesame seeds and
immediately pour over rolls. Serve as is or
with garlic chutney.
