firstly, in a small vessel take sieved besan.
also add ginger-chili paste, turmeric and salt to taste
mix well, and add 2 cups of buttermilk.
mix well with a whisk forming a smooth flowing consistency.
now place the vessel into the cooker
pressure cook for 3 whistles on medium flame.
once the pressure releases, take the vessel out and mix well.
take a spatula of besan paste and spread immediately over the plate.
allow to cool for few minutes
now, cut into 2 inch size.
and roll tightly.
for tempering heat oil and add mustard as well as curry leaves.
wait till mustard pops up. add this on top of khandvi and then serve.
