**Ingredients:**
- 1 cup besan (gram flour)
- 1 cup yogurt
- 1 cup water
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- A pinch of asafoetida
- Curry leaves
- Freshly chopped coriander leaves
- Grated coconut (optional)

**Instructions:**

1. **Prepare the Batter:**
   - In a mixing bowl, combine besan, yogurt, water, turmeric powder, red chili powder, and salt. Mix well to form a smooth batter.

2. **Cook the Batter:**
   - Heat the batter in a non-stick pan or a heavy-bottomed pan over low-medium heat.
   - Stir continuously to avoid lumps and ensure it thickens into a smooth, paste-like consistency. This may take 10-15 minutes.

3. **Spread the Batter:**
   - Quickly spread the cooked batter onto the back of a greased plate or a smooth surface.

4. **Roll and Cut:**
   - Allow it to cool for a few minutes, then cut it into thin strips.

5. **Prepare the Tempering:**
   - In a separate pan, heat oil and add mustard seeds, sesame seeds, asafoetida, and curry leaves. Let them splutter.

6. **Temper the Khandvi:**
   - Pour the tempering over the cut khandvi pieces.

7. **Garnish and Serve:**
   - Garnish with freshly chopped coriander leaves and grated coconut if desired.

8. **Roll and Serve:**
   - Carefully roll each strip to form a cylindrical shape.

9. **Enjoy:**
   - Your delicious Khandvi is ready to be served. Enjoy it as a snack or appetizer!

This recipe should give you a tasty batch of Khandvi. Enjoy!