Pour batter into a heavy bottomed pan or a kadai and cook on low flame

.Keep stirring constantly to avoid lump formation.

Cook until mixture becomes thick and

does not taste raw. It will take approx 8 minutes. (Time may vary depending on the thickness of pan and quantity of batter.

5. Transfer a large spoonful of batter over previously greased plate or thali. Spread batter in a thin layer with the backside of a flat spoon or a spatula. Depending on the quantity of the batter and size of a plate, you may need 2-3 plates to spread the hole batter.

Let it cool for 3-4 minutes. Once cooled, place straight cuts using a knife and make 2" wide strips.

Carefully roll each strip into a roll (like a swiss roll) and transfer them to a serving dish.

Heat 2 tablespoons cooking oil in a small tempering pan. Add mustard seeds; when they begin to crackle, add cumin seeds, curry leaves and green chillies and let them cook for around 30-40 seconds. Add sesame seeds only in the end when the sauté is ready

Pour prepared seasoning over khandvi rolls.

Sprinkle shredded coconut and chopped coriander leaves. Serve it with a spoonful of green coriander chutney or garlic chutney.