First, prepare buttermilk. Take sour curd and add double the quantity of water. The ratio should be 1:2 buttermilk is ready. Now sieve the besan and keep ready.

Take a bowl and combine besan, buttermilk. The ratio should be 1 :3.Add hing, green chilli and ginger paste,turmeric, salt. Mix well using a whisker so no lumps should be there. Rest for sometime.

Switch on the flame and cook it on a medium flame for 10 minutes. Stir it continuously, till it gets thickens. Spread a spoon of batter on the plate. Allow it to cool for 2 minutes then start rolling the Khandvi.

Roll them tightly. If the straps are too long then cut it into 2 to 3 pieces.

For tempering :Heat oil in a pan, add mustard seeds, curry leaves, hing, green chilli to it. And pour the tempering over the Khandvis.