In a metal Bowl add in the Chickpea flour, Yogurt (Homemade ), Ginger, Green Chili, Turmeric, Salt and water . Use an Immersion blender to  get a smooth batter. (If using hand, whisk and keep on stirring and mixing till all the lumps are dissolved) .

Add water in the inner pot of your instant pot and place a trivet. Place the Yogurt and chickpea mix on the trivet and place the lid on the metal bowl.

Pressure cook for 12 minutes on high pressure. When done, do a quick release. Open the Instant pot carefully.

Use silicone gloves  or metal pot holders to remove the batter bowl carefully from the pot .Be careful since the batter will be very hot . With a help a spoon give it a good stir .

Spread oil on plates or tray or on even on  your kitchen counter-top.(Do this step when the batter is in the pressure cooker)

Quickly spread onto the greased plates or counter tops before it cools down. You can use a credit card or dough scraper to spread it evenly. Spread as thin as possible .Spread all the batter before you start to roll. Allow the batter to cool on the plate for 5 minutes

Let cool and then cut into 2″ wide strips.

Cut into equal sized strips and then gently roll each strip tightly.Assemble them in a tray .

For Tempering

Heat oil in a small sauce pan , add mustard seeds , let splutter then add asafoetida , sesame seeds , green chilly and finally curry leaves.

Sprinkle on the prepared khandvi and serve.