In a mixing bowl, whisk together sour yogurt and a splash of water until creamy and smooth. Gradually add in the gram flour, green chili-ginger paste, turmeric, salt, and lemon juice, stirring until there are no lumps.

Pour the Khandvi batter into a non-stick pan set over low heat. Stir continuously for about 12-15 minutes until it thickens to a spreadable consistency that pulls away from the sides of the pan.

Quickly pour the thickened batter onto a greased surface, spreading it evenly into a thin layer. Allow it to cool for about 5-10 minutes.

In a blender, combine fresh basil leaves, garlic, olive oil, pine nuts, and Parmesan cheese. Blend until the mixture reaches a silky smooth consistency, scraping down the sides if necessary.

Once the Khandvi batter has cooled and firmed up, spread a layer of the homemade basil pesto over the top. Roll the batter from one end to the other and slice into bite-sized pieces.

In a small pan, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté until golden, then sprinkle in chili flakes and toss in fresh basil leaves before pouring over the sliced Khandvi.