1 cup Gram Flour (besan)
2 cups Buttermilk
½ tsp turmeric powder
Salt to taste
1 tsp mustard seeds
1 tsp refined oil
Few coriander leaves (finely chopped)
1 green chilli finely chopped
1 tablespoon scrapped coconut
Mix the gramflour, butter milk and salt thoroughly. Now use a kadhai and stir this mixture until it turns into a thick sticky paste. Note keep stirring this mixture so that no lumps are formed.
Now place a round steel plate upside down and grease it. Now take a ladle full of the besan paste and spread it evenly on the greased plate surface.Make sure the besan paste is hot enough.
Now let the sheet of the paste on the plate cool. Use bread knife to cut the sheet into wide strips. And roll each of them.
Now heat some oil in a kadhai. Add the mustard seeds, asafoetida, and finely chopped chilli. Let the seeds splutter. Take it off the fame and garnish the Khandvis with this tadka. Add the chopped coriander and scrapped coconut. Khandvi is ready to be served.