This Special section features unique recipes which you wouldn't commonly find anywhere else. It has a mixed collection of dry and curry dishes from snacks to main-course meals.


1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil
For seasoning:
2 tsp. oil
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves


1.Mix water, flour, salt and turmeric to form a batter.
2.Heat oil in a heavy pan, add batter.
3.Stir vigorously and evenly to avoid lump formation.
4.Cook till the mixture does not taste raw, stirring continuously.
5.When done (about 7-8 minutes), pour a ladleful in a large plate.
6.Spread as thin as possible with the back of a large flat spoon.
7.Use circular outward movements as for dosas.
8. When cool, cut into 2" wide strips.
9. Carefully roll each strip, repeat for all plates.
10. Place in a serving dish.

For seasoning:

1.Sprinkle coconut and coriander all over khandvi rolls.
2.Heat oil in a small pan.
3.Add cumin, asafoetida, curry leaves and chillies.
4.At last at sesame seeds and immediately pour over rolls.
5.Serve as is or with garlic chutney.

Making time: 30 minutes
Makes: 15-18 rolls