1 cup gram flour (besan)
2 cups buttermilk
1 cup water
1 teaspoon ginger-green chili paste
1/2 teaspoon turmeric powder
1 teaspoon salt
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
1 to 2 green chilies, slit
8 to 10 curry leaves
2 tablespoons grated coconut
2 tablespoons chopped coriander leaves
Mix besan, buttermilk, water, ginger-green chili paste, turmeric powder, and salt into a smooth batter
Cook the batter on low heat, stirring continuously, until it thickens and becomes spreadable
Test a small amount on a plate; if it sets and rolls easily, it is ready
Grease the back of plates or a clean countertop lightly with oil
Spread the hot batter thinly and evenly in a thin layer
Let it cool for a few minutes
Cut into strips and roll each strip tightly
Arrange the rolls on a serving plate
Heat oil in a small pan
Add mustard seeds and let them splutter
Add sesame seeds, green chilies, and curry leaves
Pour the tempering over the khandvi
Garnish with grated coconut and chopped coriander leaves