Add gram flour in a vessel & mix chopped ginger and green chilly. Add salt to taste, 1/2 tsp turmeric powder & mix well.

Add buttermilk to it & mix it well to form a smooth batter.

Pressure cook this batter for 3 whistles.

Once pressure is released, take out vessel & mix it well. Immediately spread it out on flat surface forming thin layer.

Sprinkle grated coconut on it. Once cool, cut pieces out into 2 inch size. Roll it out tightly.

Tempering preparation - In a tempering pan, add 1 tbsp oil, mustard seeds, sesame seeds & dry chilly and set it on stove. Once seeds start to crackle add curry leaves. Turn off the gas stove.

Lay out khandvi on a serving dish & garnish with tempering. Serve with tea.