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You can spread small amount of batter and see if you can roll it easily, if it sticks and doesn't roll properly cook the batter for more 2 minutes in the microwave.
- Combine the besan, buttermilk, salt and turmeric powder in a microwave safe bowl and whisk well so that no lumps remain.
- Microwave on high for 5 minutes.
- Remove, mix well and microwave on high for 3 more minutes.
- Again, remove, mix well and microwave again on high 2 more minutes.
- Spread the cooked batter over a aluminium foil or back of a greased thali to a very thin circle, while its still hot.
- Cool and cut into strips of 3" wide and 9-10" long and roll them neatly.
- Heat the oil in small pan and add the musturd seeds.
- When seeds crackle, add the sesame seeds and green chillies and saute for 10 seconds.
- Spread them over the khandvi and garnish with coconut and coriander.
This recipe was contributed by ggob on 27 Apr 2012
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