Take the curd (yogurt) in a bowl.add water and stir well till smooth.

Add ginger+green chilli paste, turmeric powder,hing and salt mix well.

Add the ham flour (besan) with a wired whish,keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter.

Spread oil on plates or boards or tray or thalis work very well.

Also mix the chopped coriander leaves and grated coconut keep aside.

Pour the batter in a sauce pan.switch on the stove top and keep the flame to the lowest begin to stir.

Keep on stirring when the khandvi batter is getting heated up.lumps begin to form and you have to continuously stir so that the lumps don't form.

The batter would thicken and keep on thickening.keep on stirring.

The batter also should not be allowed to stick at the bottom.so you have to stir continue.

Do a plate test when the batter has thickened well.

Spread a few teaspoon of the batter on a greased plate.let it cool a bit and then begin to roll.if you are unable to roll,then the batter needs to be cooked more.

You can also skip this stuffing part and directly garnish with coconut and coriander leaves once you temper the khandavi role.

Arrange the khandavi roles.

Heat oil and crackle the mustard seeds.

Then add curry leaves, green chillies and fry a few second.

Add sesame seeds when they change colour and crackle.

Pour the hot tempering mixture along with the oil on the khandavi rolls evenly.garnish with grated coconut, coriander leaves and Pomegranat.