Khandvi

This is a delicious, beautiful, bright yellow savory roll-up dish from Gujarat, in the western part of India. I learned to make this dish from my wife, who makes it better than anyone I know. Making khandvi is an art: It takes some practice to know when the besan batter is cooked to the correct consistency. The roll-ups can be refrigerated for 4 to 6 hours before the tempering and garnishes are added, but are best served immediately.