For Batter

• First prep up all the ingredients required. Take the yogurt in a bowl. You can use dairy or vegan yogurt.
• Add water and stir well
• Add 1 teaspoon ginger-green chili paste, ¼ teaspoon turmeric powder, 1 pinch asafoetida (hing) and ⅔ teaspoon salt or add as required.
• Add 1 cup gram flour aka besan.
• With a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter.
• Pour this batter in a saucepan or a broad frying pan. Switch on the stovetop and keep the heat to the lowest. Begin to stir.
• Spread oil on plates or boards or tray. Large steel lids or thalis work very well. You can also use the back of a large baking tray. I had to use 4 steel lids.
• Also mix 2 tablespoons of chopped coriander leaves and 2 tablespoons fresh grated coconut. Keep aside.
• Stir the Battter untill get thicken
• Quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly and evenly with a spatula.
• Allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly. You can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.