Sunrise khandvi rolls

In a bowl, mix all the dry ingredients - gram flour, salt, sugar, turmeric and asatefoida, ginger and green chilli paste. Whip the yogurt by adding water. Pour the yogurt into gram flour and mix it well either with whisk or hand blender to get smooth consistency.

Crush and dilute few strands of saffron in water and keep it handy to be added later. Cut the dates into thin slices. Grate the coconut and reserve for garnishing. Spray cooking oil on the back of either a big thali or silver foil.

In a heavy bottomed pan, heat oil and add the batter of gram flour, yogurt and spices. Cook on low-medium heat, stirring the batter continously. When the gramflour is done, the kitchen is filled with its aroma and batter turns into thick paste of light golden yellow. Now, add saffron strands to the batter to make the color more appetizing. Again give the batter a quick stir.

Take a ladder ful of batter on one edge of the greased plate. Swiftly spread it down with a spatula into a very thin layer. Else, put the batter in the center and spread it in outward circular motions (just like dosa).

Cut it into 2''long strips with sharp knife or pizza cutter.

At this stage, a thin stuffing of coconut, sesame, crushed peanuts, paneer or all can be added, if desired. Roll the strips inwards to give a shape like spring rolls. Set the khandvi rolls in a platter.

Chop a few dates into very thin slices & top up each Khandvi roll with a thin slice of dates.

Make a tempering of khandvi in an a nonstick pan. Heat the oil and add mustard seeds, let it pop up and switch off the gas. Add curry leaves and coriander leaves. Garnish the Khandvi rolls with date slices, mustard seeds, coconut and curry leaves the way you like.