Beat the curd with an eggbeater, add 1 pint water and beat till milky.
Mix in the gram flour and stir till all the lumps disappear.
Grind chili and ginger and add to the curd paste.
Add salt and turmeric.
Pour into a saucepan and place on a low fire to cook.
Boil for about 15 minutes till the garm flour loses its strong flavour.
Remove from the fire and pour a thin layer into a large thali.
When cool, cut into strips and roll.
Carefully place the rolls in a serving dish.
Before serving heat he oil and fry the mustard seeds till they start spluttering.
Pour over the khandwi rolls.
Garnish with chopped coriander leaves and grated coconut and serve.
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