In a bowl combine besan, beetroot puree, yoghurt and all the powdered spices with a spoon. Add water and whisk well.
Make sure there are no lumps. In a small bowl, combine the coconut, coriander leaves and pepper powder. Keep aside.
Cook the batter in a non-stick pan on a low flame for 15-20 minutes or till it becomes thick. Keep stirring continuously.
To test if the batter is done, spread a tsp. of it on a plate. Leave it for a minute and then try to roll it. If it is done easily, then the batter is perfect.
Take off the flame and immediately start spreading on the back of a steel plate, tray, any melamine plate, corelle plate or counter top. There is no need to grease it.
Spread the coconut mix over it (leave some for garnishing). After it cools down cut them into 1
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the sesame seeds and curry leaves. Saute for a few seconds and take off the flame.
Pour this tempering on the prepared khandvi. Garnish with the remaining coconut, coriander leaves and a little of pepper powder and serve.
