In a small vessel take sieved besan.

Add turmeric and salt to taste.

Mix well, and add 2 cups of buttermilk.

Mix well with a whisk forming a smooth flowing consistency.

Now pour the batter into a pan and put it on low flame.

Keep stiring the mixture else it will stick to bottom or develop lump.

Keep cooking and stirring for 10 minutes till the batter gets thickened.

After 10 minutes when the batter is thick enough apply the batter on a greased bottom of a steel bowl / dish.

Leave it for sometime. (2-3 minutes)

Now try to roll it. If it rolls properly then your batter is ready.

If it doesn't roll, then cook and stir for another 2-3 minutes.

Take a steel dish and apply oil of both sides. (you can also use a plastic wrap)

Now spread thick batter with spatula and hands on both sides of the steel dish. (Spread a thin layer not to thick)

Make cuts with knife on the spread batter.

And roll the Khandvi. The dish should look clean once you roll it.

Now your Khandvi rolls are ready.

Now, heat 3 tsp oil in a pan.

Add mustard seeds, green chilies, curry leaves and hing to it.

Once the tadka splutter, pour it over the khandvi.

Garnish the khanvi with some grated coconut and coriander leaves.

Gujarati khandvi is ready to serve.