Green chile, ginger, gram flour (besan), curd, salt, hing, and turmeric powder should all be combined in a jar. Grind it into a smooth paste without the addition of water.

Add the ground mixture to a bowl, followed by two bowls of water, and stir thoroughly. The batter for khandvi is ready.

Then add some khandvi batter and spread it out into a thin layer in a non-stick pan that has been lightly greased with oil.

Now preheat a larger pan on the burner. On top of it, set a khandvi batter pan.

For 3 minutes or until the batter is cooked and transparent, cover it and cook it over high heat. (Please see video) create each khandvi in the same manner.

Cool off and finish cooking the khandvi now.

After that, scatter some coriander leaves and slice them with a knife into 2 inch broad pieces. Gently begin rolling from the edges and create a roll. Gently roll it.

For the stuffed khandvi, you may also add some grated coconut and coriander leaves.

Onto the plate, place all the rolls.

Oil in a pan is heated to create tempering. 5–6 curry leaves, 2 chopped green chilies, 12 tsp each of mustard, cumin, and white sesame seeds, and 12 tsp white sesame seeds.

Turn off the heat when they start to sputter. Using a spoon, evenly pour tadka over the khandvi roll.

Add fresh coconut and coriander leaves as garnish. serve