Spicy Garbanzo Bean Flour Rolls (Khandvi)

In a small bowl, mix the dried coconut with 1 tablespoon of water and set aside.In a medium bowl, mix the besan, salt, lemon juice with 1 1/2 cup of water. Stir and break up the lumps until you have a smooth batter.Add 1 tsp of oil to a 12 inch non-stick skillet (or any non-stick pot will work). Turn on the heat to medium and add the batter to the cold pan. Turn the heat to high and let the batter cook. Add 1 tsp of oil after 5 minutes of cooking. Keep stirring continuously otherwise the batter will stick and burn. Cook until the batter thickens to the consistency of spackle.Test the doneness of the batter by spreading a little onto the counter or the back of a cookie sheet. If the batter lifts from the surface and is easy to roll up, it’s done. If not, keep cooking a little while longer. Don’t forget to keep stirring the whole time. The cooking process should take about 10 minutes.As soon as the batter is done, work quickly to spoon out the batter onto a flat surface (backs of cookie sheets, a clean counter, or table tops all work well). Using a spatula, spread out the batter into thin sheets. The thinner the layers, the better the khandvi. So try to get the layers as thin as possible. Again, work quickly because the batter will cool and become hard to spread.Once the batter is spread out, cut into rows about 1 to 2 inches wide.Using the tips of your fingers, roll the khandvi into rolls. Keep the rolls loose because loose rools taste better than tight rolls.Once all the khandvi are rolled out, heat a small pan with 1 1/2 tbsp of oil. When the oil begins to shimmer, test the oil by tossing in a mustard seed. If it sizzles, the oil is ready. Toss in the rest of the mustard seeds. Let cook for a few seconds. Add the green chilies and sesame seeds. Cook a few more seconds. Add the cilantro and turn off the heat.Pour the oil and spices over the khandvi. Sprinkle the soaked coconut over.Serve at room temperature.