In a kadhai/ wok mix together besan, curd, salt, turmeric, hing, red chilli powder. Add 3 cups water gradually to make a batter.
Now turn on the heat (medium flame) and start stirring the batter continuously. Once the batter reaches a thick consistency, turn off the heat.
Grease the back side of the plates with a little oil and spread the thickened batter. (Make sure the batter applied is not too thick or the khandvis won't roll.)
Let them cool for 10 minutes. Cut strips with a knife and roll.
For the tempering:
In a small pan add oil, mustard seeds, sesame seeds, chillies and water. Pour over the khandvi.
Garnish with coriander leaves and red chilli powder.
Key Ingredients: salt, turmeric, red chilli, asafoetida, vegetable oil, mustard seeds, sesame seeds, coriander leaves, green chillies, kashmiri mirch, yogurt, gram flour