Firstly, in a bowl take 1 cup besan, ¼ tsp chilli powder, ½ tsp salt, pinch hing and 1 cup curd.

Whisk and mix well, making sure there are no lumps.

Now add 2 cup water and mix well, making a watery consistency batter.

Pour the batter into the large kadai and keep stirring on a low flame.

Keep stirring till the mixture starts to thicken.

Cook until the mixture reaches a ribbon consistency.

Take a spatula of besan paste and spread it immediately over the plate. Please do not grease the plate with oil, as it will be difficult to spread.

Spread this as as possible. Also spread on an oven tray, a smooth kitchen slab or a glass table.

Allow it to cool for 10 minutes.

Now, cut into 2-inch pieces and roll tightly, making sure no cracks are forming on khandvi.

To prepare the tempering, heat 2 tbsp of oil. Add 1 tsp mustard, 1 tsp sesame, 2 chilli, few curry leaves.

Splutter the tempering and pour over the khadnvi.

Also, garnish with coconut and coriander.

Finally, enjoy Khandvi with hot chai.