Take chana flour in a bowl. Now slowly start mixing it with buttermilk. Whisk is very useful to get lump free batter. Now add ginger and green chilli paste, turmeric, hing and salt. Mix well.

Add the mixture to a heavy bottom pan. Start heating it on a medium flame stirring continuously. Cook until thick. Stir continuously to avoid any lumps. We need a lump free batter.

To check whether it is done, just apply little bit on a steel surface and leave it for a minute. If it comes off easily, our Khandavi mixture is ready to be spread.

Grease 3 thali (steel plate), inside and on the back. Now take some of the mixture on the thali and spread it in a thin layer very quickly. You have to be very quick as the batter cools down fast and then you can not spread it easily.

Repeat until all the mixture is finished. Now make cuts with a knife on the prepared thalis. Now you have to start rolling each strip carefully from top to bottom coming towards you. Prepare all the rolls and put it on a plate.

To make tadka, heat oil, add mustard seeds and let it crackle. Add hing. Now pour this over prepared Khandavi. Garnish with chopped coriander. Serve.