| • | Mix besan, turmeric powder, salt and hing to form a powdered batter.
|
| • | Now pour butter milk into the batter while stirring.
|
| • | Keep this batter on medium flame for 7-8 minutes and stir continuously, to avoid any lump formation.
|
| • | Now put off the flame and spread the mixture as thin as possible on a greasy plate.
|
| • | Let it cool. Afterwards, cut the spread into 2-inch wide strips and roll each strip carefully.
|
| • | Heat the oil. Add mustard seeds, curry leaves, sesame seeds and green chillies to it.
|
| • | Allow the seeds to crackle. Spread it immediately on the rolls.
|
| • | Khandavi is ready to serve. |
