In a pan combine together besan, curd, haldi, salt and water, mix nicely with a wire whisk so that there are no lumps remain.

Now switch on the gas and cook the batter on low heat, stirring continuously, until it becomes thick and leaves the sides of the pan.

Now add the cooked methi and cook further for 2 more minutes, the khandavi mixture is ready, let it cool down a little.

Now grease the back of the thali and spread the ready mixture with a flat spoon very nicely and evenly, it should be thinly spread

Now cut it into two parts, start rolling the first portion into a roll, roll the other portion also.

Now cut the rolls into equal sized small portions, arrange these rolls in a serving plate.

Now heat oil for tadka, first add rai, let it splutter, then add sesame seeds, let them also splutter, pour this over the khandavi very nicely with a spoon, garnish with chopped coriander leaves, you can have these as it is or with green chutney.