Sieve chana flour in order to avoid lumps. Add 2 cups of water to the curd and beat bit. Combine all the ingredients for the batter very well in a pot. Place the pot on a stand inside the pressure cooker. Pressure cook on high flame till 9-10 whistle blows Take it out of the pressure cooker once the cooker cools down. Beat the batter till smooth. The batter should slide and drop from the spatula like a soft ribbon, as seen in the video. Cook a little more if it's loose or thinner than that

Place it back in the cooker. Put the cooker back on the heat. This will help to keep the batter warm. It is very important to keep it warm otherwise it will be difficult to spread it on the plate. Spread the batter evenly on the back of the plate using a sharp spatula. Allow the batter to cool and set on the plate. Each plate hardly takes 5 minutes to cool.

It is important to spread when the batter is warm and roll khandvi when it is completely cold. Make cuts and roll khandvi. It is advisable not to make the roll very thick from a long strip. If the strip is long, make a cut in the middle and then roll up the khandvi.

Arrange then on a serving plate. Sprinkle some red chilli powder all over.

Heat up oil for tampering. Crackle mustard seeds. Add green chillies, asafoetida powder and curry leaves. Turn off the stove and add Sesame seeds.

Using a spoon pour tampering on khandvi so as to cover all the pieces. Delicious khandvi is ready!

Note
1. Consistency of the batter is the key. Loose batter will not allow you to roll khandvi. Hard batter will not spread.
2.Spreading the batter when warm is very important. It will get lumpy otherwise and you won't be able to spread.
3. Rolling khandvi strips when it cools down is also very important. When warm, the batter will feel wet and it will be stuck firmly to the plate. This makes difficult to roll.

4. Curd must be sour, but fresh. Long stayed curd with odour or bad taste will give the same unpleasant flavour/taste to khandvi. 5. I used a 5ltr cooker. Perhaps smaller cooker may need little longer cooking time.