Take besan, curd, water, salt and asafoetida, turmeric in a heavy bottomed pan. Beat smoothly until light.Heat on a medium flame with constant stirring.  Stir continuously until the mixture thickens and gets cooked. It must not be too thick, just like a paste that will be easy to spread. Do not let it over cooked, otherwise you may not be able to spread.

Meanwhile, ready a clean counter top or a cutting board smooth or any flat surface where you can spread the batter. (I used the back of a large plate) You also need a spatula to spread the mixture.

Quickly, transfer the batter to the counter top.If you have more batter, do it in two or three places. Spread the batter thinly using the spatula. Let it cool down completely.

Draw lines with a knife into strips. Divide the strips into two and gently roll into khandvis.

Temper the khandvi with all the said ingredients. Garnish with coriander and grated fresh coconut.