Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy
pan, add batter.
Stir vigorously and evenly to avoid lump formation. Cook till the mixture
does not taste raw, stirring continuously. When done (about 7-8 minutes), pour
a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon. Use circular
outward movements as for dosas.
When cool, cut into 2" wide strips. Carefully roll each strip, repeat for
all plates.
Place in a serving dish. For seasoning: Sprinkle coconut and coriander all
over khandvi rolls.
Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic
chutney.
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1/2 cup gms flour (besan) 
