To make a small quantity of green chilli paste by chopping 1 green chilli and roughly pounding it in a mortar and pestle. Add a few tbsp of water to this. Strain the water through a sieve. Use this water for the khandvi mixture as chilli paste .

In a large mixing bowl, add 1 tsp green chilli paste or green chilli water prepared earlier, 1 cup yogurt, 1 cup besan and mix well to make a smooth mixture with no lumps. Add ¼ tsp turmeric powder, ¼ tsp asafoetida and mix well. Add 2 cups of water and make a smooth batter like consistency. Add salt to taste.

Using a wooden or electric mix, blend the mixture well.

Place a heavy bottom pan on the heat, and pour the khandvi batter. Stir continuously for 10 minutes of medium heat till the batter thickens. Do not stop mixing and ensure that no lumps form. This will take upto 10 to 15 minutes till the batter thickens and get a sheen.

Cover the pan and prepare the surface for rolling out the khandvi.

A flat clean counter top can be used to roll out the khandvi. A;ternatively a baking sheet or a large steel thali can also be used.

Spoon the hot thick khandvi batter onto the flat surface and quickly start to spread out the batter in vertical movement. Spread it to make a thin sheet.

It is important to spread the batter when it is hot as it will not spread once cooled down.

Once the batter has been spread, allow it to cool completely for 3 to 4 minutes.

When completely cooled, cut the khandvi sheet into 1 ½ inch wide strips.

Roll each strip tight so that it does not come undone when held. arrange on a serving plate.

For the seasoning, preheat a pan and add 1 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, 1 tsp sesame seeds and allow them to crackle. Add1 sprig roughly torn curry leaves.

Pour the seasoning over the khandvi rolls and sprinkle grated coconut and chopped coriander leaves.