Set a bowl for the measurement. With this bowl take one bowl of besan in a vessel.

With the same bowl take 2.5 cups of water and add it to the besan and make a lump free mixture.

Then, add salt as per taste, turmeric 1/2 teaspoon, and a pinch of hing and mix it properly.

Pour the mixture in a kadhai and stir in one direction ona medium flame for 8-10 mins.

To check if the khandvi is ready take a small portion on a plate a let it cool down a check whether it is being rolled if not cook it until it is rolled properly after cooling down.

Roll the khandvi in medium size pieces.

For tempering: take oil, add rai, hing curry leaves, white teel, pour it on the rolled khandvi. Garnish it with fresh coriander leaves and grated coconut.

The khandvi is ready to serve.