| • | Mix besan, turmeric powder, table salt and hing to form a powdered batter.
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| • | Now pour butter milk into the batter while stirring.
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| • | Keep this batter on normal burn for 7-8 minutes and stir continuously, to avoid any lump formation.
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| • | Now put off the burn and spread aside the mixture as slim as possible on a greasy plate.
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| • | Let it cool. Afterwards, cut down the spread aside into 2-inch big strips and roll each strip carefully.
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| • | Heat the oil. Add table mustard seeds, curry leaves, sesame seed and green chillis to it.
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| • | Allow the seed to crackle. Spread it immediately on the rolls.
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| • | Khandavi is ready to serve.
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