Combine the following ingredients in a bowl and mix well using a whisker:
1 cup gram flour
3 cup buttermilk
1 teaspoon chili paste
1 teaspoon ginger paste
1 teaspoon salt
1/2 teaspoon turmeric powder
1/4 teaspoon asafetida
2 tablespoons oil
1 teaspoon black mustard seeds
2 tablespoons sesame seeds
1 teaspoon green chilies, thin sliced or chopped
2 tablespoons of water
Pinch of red chili powder for garnish
Chopped coriander for garnish
Shredded coconut for garnish (optional)
In a wok, pour the batter and turn on the heat.
Stir the batter continuously for about 5-7 minutes.
Once the batter reaches a thick consistency, turn off the heat.
Grease the back side of the plates or grease the clean kitchen top with a little oil and spread the thickened batter. (Make sure the batter applied is not too thick or the khandvis won't roll.)
Let it cool for 10 minutes. Cut long strips with a knife, roll and set them in a serving plate.
In a small pan add oil, mustard seeds, sesame seeds, chilies and water.
Pour evenly over the khandvi.
Garnish with red chili powder, chopped coriander and shredded coconut (if using) and serve.