1. Cut two 24″ aluminum foil sheets and lay them on the counter
2. In a medium bowl mix the following until smooth (pancake batter thickness):
   • ¾ cup yogurt
   • 1 cup besan flour
   • ½ cup water
3. Mix and slowly add ½ cup water while mixing.
4. Continue to mix and add ¼ cup water.
5. Once mixed add:
   • ¼ teaspoon turmeric
   • ¼ teaspoon fresh ginger root
   • ¼ teaspoon thai chili
   • ½ teaspoon kosher salt
6. Continue mixing until smooth
7. Pour the entire mixture into a sauce pan on medium heat
8. Constantly stir the mixture in the sauce pan and you might need to:
   • Lower the heat to avoid lumps
   • Add ¼ cup of water to avoid sticking to the bottom of the pan
9. Stir until the mixture has a sheen and taste to make sure the besan flour is cooked
10. Then place on the lowest heat and pour the mixture on the aluminum sheets
11. With a flipping spatula spread the mixture out so it is 2 millimeters thick
12. While the mixture drys make the topping oil:
    • Using a small pan on medium heat and add:
      • 1 tablespoon canola oil
      • 1½ teaspoon mustard seeds
    • Cover with lid until mustard seeds begin to pop and remove from heat once the mustard seeds turn dark brown
13. Once the mixture is dry (can lift the side and it easily separates from the aluminum foil) drag a knife to cut the mixture into 1½ inch sheets
14. Lift the end and individually roll each sheet
15. Place each completed roll onto a plate
16. Once all are on the plate top with the topping oil

Serving Recommendation

Top with cilantro and shredded dried coconut.