Mix thin buttermilk, flour, salt and turmeric to form a batter. Heat the batter over high flame. Stir vigorously and evenly to avoid lump formation.

Cook till the mixture thickens and starts leaving the sides a bit, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large greased plate.

Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. You may require 4-6 plates for this. (Make a point that they are absolutely flat surfaced)

When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish.

For seasoning:

Sprinkle coconut and coriander all over khandvi rolls.

Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chilies. At last add sesame seeds and immediately pour over rolls.

Serve as it is or with garlic chutney.