First in a mixing bowl take besan, salt, green chilli paste, haldi, hing & buttermilk & blend everything together so there are no lumps left.

Take a non stick pan, transfer the blended mix in it & start cooking it on medium heat.

You need to cook till the mix becomes thick & in the meantime clean you kitchen counter thoroughly & apply oil over it & keep it ready.

Keep a spatula ready as it's very convenient to spread the mix with it.

Once the mix becomes thicker than idli batter consistency take a small dollop on the counter & spread it with spatula & after 7-10min try rolling it, if it leaves the counter it's done, if it's sticking then it might need another 10-15min of cooking.

Once your mixture is cooked quickly transfer it on a clean kitchen platform & start spreading it with spatula evenly & thinly.

Let it cool for 5-10min, cut long strips with a knife & then start rolling them carefully & place it on a serving plate.

For the tempering take oil in a kadai, add mustard seeds, white till & pour it over the khandvi

Garnish it with chopped Coriander & grated coconut. You can also dust little red chilli powder over it.