Recipe

1)   Preparing the Batter:
Mix the curd, water, turmeric powder, and salt together in a bowl.
Gradually add the gram flour while continuously stirring to avoid lumps.
Ensure the mixture is smooth without any lumps.
2) Cooking the Khandvi Mixture:
Pour this mixture into a non-stick pan and place it on low-medium heat.
Stir continuously to prevent lumps and ensure the mixture thickens. This process should take around 10–12 minutes.
Once the batter thickens to a paste-like consistency, turn off the heat.
3) Spreading the Khandvi Mixture: While the mixture is still warm, spread a thin layer onto the back of a greased plate or any clean surface using a spatula. Ensure a thin and even layer.  
Allow it to cool for a couple of minutes.
4) Rolling the Khandvi: Starting with the tip of the layer of mixture, carefully shape it into a tight roll. With the remaining mixture, repeat the procedure.
5) Garnishing and serving: Optionally, spread a thin layer of Coriander Mint Chutney or Schezwan Chutney Sauce on the rolled Khandvi. Garnish with grated cheese, if desired.
6) Prepare the Tempering: Heat oil in a small pan; add mustard seeds, asafoetida powder, sesame seeds, and curry leaves. Pour this tempering over the rolled Khandvi.
Tips:
1) Consistency of Batter: Ensure the batter is smooth without any lumps before cooking.
2) Cooking Time: To prevent lumps and get the desired consistency, whisk the mixture consistently while It's time to cook.
3)  Spreading Khandvi: Spread the batter thinly and evenly for easy rolling.
4) Rolling Technique: Roll the Khandvi gently but firmly to prevent breakage.
5) Tempering Technique: Take care when adding the tempering so as not to cause oil to sputter.
Cautions:
1) Handling heat: Use caution when touching the pan and the hot mixture during cooking, 
2) Tempering Safety: Be cautious when adding tempering to the Khandvi to prevent hot oil splatters.