In a mixture jar, add green chili, ginger, gram flour (besan), curd, salt, hing, and turmeric powder. Without adding water grind it into a smooth paste.

Add grinded mixture into a bowl, and then add 2 bowls of water and mix well. Khandvi batter is ready.

Then in a non-stick pan, slightly grease with oil and add some khandvi batter to make it a thin layer.

Now heat another bigger size pan on the gas. Place a khandvi batter pan on it.

Cover and cook it on high flame for 3 minutes or till the batter is cooked and transparent. (refer to video). make all khandvi in the same way.

Now cool down and cook khandvi completely.

Then sprinkle some coriander leaves and cut them into 2 inches wide with a knife. Start rolling from the edges gently and make a roll. Roll it softly.

You can also sprinkle some grated coconut and coriander leaves for stuffed khandvi.

Place all rolls on the plate.

To make tempering heat oil in a pan. Add ½ tsp mustard seeds, ½ tsp cumin seeds, ½ tsp white sesame seeds, 5-6 curry leaves, and 2 chopped green chilli.

When they splutter turn off the heat. Pour tadka on the khandvi roll using a spoon evenly.

Garnish with fresh coconut and coriander leaves. serve