Firstly, in a small vessel take sieve besan.
also add ginger-chili paste, turmeric and salt to taste.
mix well, and add 2 cups of buttermilk.
mix well with a whisk forming a smooth flowing consistency.
now place the vessel into the cooker.
pressure cook for 3 whistles on medium flame.
once the pressure releases, take the vessel out and mix well.
take a spatula of besan paste and spread immediately over the plate.
allow it to cool for 10 minutes.
now, cut into 2-inch size.

Then I rolled tight and cut it small piece furthermore, garnish the khanvi with more coconut and coriander leaves.
also prepare the tempering, by heating oil.
add mustard seeds, sesame seeds, dried red chilli, curry leaves and hing.
once the tempering splutter, pour it over the khandvi.
finally, Gujarati khandvi is ready to serve with hot chai.