Step-by-Step Instructions

1. 1.Prepare the Batter

   In a bowl, combine 1 cup besan, 3 cups buttermilk, 1/4 tsp turmeric powder, salt as per taste, a pinch of hing, and 1-2 tsp ginger green chili paste. Mix well with a spoon.

2. 2.Blend the Batter

   Use a hand blender to blend the mixture until it is completely smooth and lump-free, resembling a thin, pourable consistency.

3. 3.Cook the Batter

   Strain the batter into a thick-bottomed pan. Cook on a low to medium flame, stirring continuously for 10-12 minutes, until the batter thickens and starts to leave the sides of the pan. It should have a thick, lumpy texture when dropped from the spoon.

4. 4.Test Batter Consistency

   To check if the batter is ready, spread a small amount on a plate. After a few seconds, try to peel it off. If it comes off easily without sticking, the batter is perfectly cooked.

5. 5.Spread and Roll Khandvi

   Immediately spread the hot batter very thinly and evenly over a clean, flat surface (like a countertop or large plate) using a spatula. Let it cool slightly, then cut into vertical strips and carefully roll each strip into a tight cylinder.

6. 6.Prepare Tempering

   In a small pan, heat 2 tbsp oil. Add 1/2 tsp mustard seeds, 1/2 tsp sesame seeds, 6-7 curry leaves, and 2-3 green chilies. Let them splutter and cook for about 30 seconds.

7. 7.Garnish and Serve

   Arrange the rolled khandvi on a serving plate. Pour the prepared tempering evenly over the khandvi. Garnish with a sprinkle of red chili powder and fresh chopped coriander. Serve immediately.