In a kadhai, mix together besan, curd, salt, turmeric, hing, red chilli powder.
Add 3 cups water gradually to make a batter.
Heat up (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 batter.
Make sure the batter applied is not too thick else khandvi might not 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.
Serve it as a side dish or farsan.