In a tadka pan, add 1 tsp oil and 10 garlic cloves. Sauté until the garlic turns slightly golden brown. Then add ¼ cup peanuts and sauté them.

Now switch off the gas, add ¼ cup dry coconut, and sauté it. Transfer the mixture to a plate and let it cool down.

Once cooled, add the mixture to a mixer jar. Also, add 1.5 tbsp Kashmiri red chilli powder and salt to taste. Grind it using the pulse setting.

Dry garlic chutney is ready. Keep it aside.

In a mixer jar, add 1 cup gram flour, 1 cup curd, and 1 cup water. Also add 2 chopped green chillies, 1 inch ginger, a pinch of hing, ½ tsp turmeric powder, and salt to taste. Blend it well. The Khandvi batter is ready.

Transfer the batter to a bowl. Add water to a steamer and preheat it for 5 minutes. Then place the bowl with the Khandvi batter into the steamer and cover it with a lid. Steam the batter on high heat for 10 minutes.

Turn off the heat and carefully remove the bowl from the steamer. Remove the lid — the upper surface of the batter should be cooked.

Whisk the hot, cooked batter in one direction for 1–2 minutes. Once the batter becomes smooth, spread a small amount on a plate and try rolling it. If it rolls properly, it is perfectly cooked.

Spread the hot batter on a plastic sheet or steel thali using a scraper to make a thin layer (refer to the video).

Sprinkle garlic chutney, fresh coconut, and coriander leaves over the Khandvi layers. Cut into strips and roll them. Repeat the same process for the remaining batter.

In a tadka pan, heat 2 tbsp oil. Add ½ tsp mustard seeds, ½ tsp cumin seeds, 1 tsp white sesame seeds, some curry leaves, and 2 chopped green chillies. Sauté them well.

Pour the tadka over the Khandvi rolls and spread it evenly. Garnish with grated fresh coconut and coriander leaves.