Combine the singhara flour, rajgira flour, ginger-green chilli paste, rock salt, curd and 1½ cups of water together in a deep pan and mix well, so that no lumps remain.
Cook on a slow flame, while stirring continuously, till the mixture becomes thick and somewhat sticky.
Spread a spoonful of the batter evenly to make a thin uniform layer using a spatula while the mixture is still hot on the slightly warm thali.
Wait for a few seconds.
When cool make longitudinal cuts/lines with the help of a knife at about 1 1/2 inch distance
Now roll up the khandvis one by one with the help of your fingers.
Place the khandvis on a serving plate.
For the tempering, heat the oil in a small non-stick pan and add the rai, sesame seeds. When the seeds crackle, switch of the flame.
Pour the tempering over the khandvis. Garnish with coconut and coriander and serve with green chutney.
Enjoy
