Mix buttermilk, besan, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
Stir continuously and evenly to avoid lump formation. Cook till the mixture does not taste raw (about 7-8 minutes). When
done, pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.
