Khandvi (Gujarati Besan Rolls)

Method

1. 1Beat besan + curd + water + ginger-chilli + turmeric + salt + lemon — smooth, no lumps.
2. 2Cook on medium-low stirring constantly 12 min till thick (test: spread thin on a plate; if it peels off in 2 min, done).
3. 3Quickly spread thin on greased back of steel plates / marble; rest 3 min till set.
4. 4Cut in 2-inch strips, roll each tight into a pinwheel; arrange on platter.
5. 5Tarka: oil, cumin-mustard, curry leaves, sesame; pour over rolls.
6. 6Coriander + coconut; serve at room temp.