Take curd (yogurt) in a bowl. Add water and whisk well.

Add ginger-green chili paste, turmeric powder, asafoetida (hing), salt and gram flour (besan).

With a wired whisk, keep stirring and mixing till all the lumps are dissolved and a smooth batter is achieved.

Pour batter in a saucepan. Switch on the stovetop and keep the heat to the lowest. Begin to stir.

Spread oil on plates, boards or tray. To know more, swipe up!

Mix chopped coriander leaves and fresh grated coconut. Keep aside.

Keep stirring the batter till it begins to thicken.

Keep stirring continuously. The batter should not be allowed to stick at the bottom.

This is the final consistency of the batter. To know more, swipe up!

This is the way to test the consistency of the batter. To know more, swipe up!

Quickly pour about ½ to ⅔ cup batter on the greased plate. Spread thinly and evenly with a spatula. To know more, swipe up!

Allow to cool and then sprinkle the coriander-coconut mixture sparingly. To know more, swipe up!

Cut into equal sized strips.

Gently roll each strip tightly. To know more, swipe up!

For the tempering, heat oil and crackle mustard seeds in it.

Next, add curry leaves and chopped green chilies and fry for a few seconds.

Add white sesame seeds and let them crackle and change color.

Pour the tempering along with the oil on khandvi rolls.

You can garnish with more coriander and coconut. Serve khandvi with coriander or mint chutney. For more recipes, visit vegrecipesofindia.com