Get all the ingredients ready. Sift the chickpea flour. Take 1 cup (Spooned and levelled) sifted flour in a medium sized bowl.
In another bowl, make buttermilk by mixing yogurt with water. Stir well to make smooth buttermilk. If yogurt is not sour add lemon juice to it.
Add buttermilk to the chickpea flour little by little. With a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. Make sure there are no lumps in the batter. You can also use immersion blender to mix the batter.
Add salt, turmeric powder, asafetida, ginger green chili paste to the batter. Mix well.
Spread oil on plates or cookie sheets or tray. Alternatively, you can also use heavy duty aluminum foil spread on your kitchen counter.
Pour the batter in a heavy thick bottom sauce pan. Keep the flame low. Begin to stir.
Keep stirring when the khandvi batter is being heated up. Lumps will begin to form and you have to continuously stir to dissolve them. Use wooden spatula or a heat proof silicon spatula.
The batter would thicken up slowly. Keep on stirring. Make sure the batter don't stick to the bottom of the pan and for that you will have to stir continuously. It may splatter so please take precautions.
Do a plate taste to see if it rolls up when batter thickens well. Spread a tablespoon of the batter on a greased plate. Let it cool a bit and then begin to roll. If you are unable to roll, then the batter needs to be cooked more.
It took me 15-20 minutes to get the right consistency on a low flame. The timing will vary depending on the intensity of the flame, the thickness and size of the pan. Just do the plate taste mentioned above. When you can form the rolls, batter is ready. If the batter becomes thick, it becomes difficult to spread and you don't get thin layers in the rolls. In this case, you will get thick layered rolls but it still taste good.