Ingredients
Besan - 1 cup
Yoghurt - 1 cup
water - 2 cups
Salt
Haldi
Mix all ingredients together and cook on low heat in saucepan till the mixture is of thick consistency but still easy to stir (spoon can stand momentarily in the mixture). Spread the mixture very quickly before it cools on Aluminium foil sheets. Once cool (which happens very quickly, in the time taken to spread on 2-3 sheets), cut length wise into thick strips. Roll up each strip along the length, and then cut into smaller rolls as required.
Garnish - heat oil, add mustard and til seeds till they splutter, add green chillies and curry leaves. Arrange the khandvi rolls in serving dish and garnish with this tadka, fresh coriander leaves and fresh grated coconut.
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