buttermilk, flour, salt and turmeric to form a batter.
oil in a heavy pan & add batter.
vigorously and evenly to avoid lump formation.
till the mixture does not taste raw, stirring continuously.
done (about 7-8 minutes), pour a ladleful in a large plate.
as thin as possible with the back of a large flat spoon.
circular outward movements as for dosas.
cool, cut into 2" wide strips.
roll each strip, repeat for all plates.
in a serving dish.
coconut and coriander all over khandvi rolls.
oil in a small pan.
mustard, asafoetida, curry leaves and chilies.
last add sesame seeds and immediately pour over rolls.
as it is or with garlic chutney.