Mix besan, salt, sugar, curd, turmeric powder and water to make a thin lump free batter.

Pass it through a sieve to a heavy bottomed pan or a non stick pan.

Heat the mixture.

It may seem to be lumpy at first but once it starts cooking the mixture will become smooth. Keep on stirring.

Take a teaspoon of the mixture and spread it on a plate. Try rolling it. If you can roll it, then the mixture is of correct consistency. If not it need to be cooked a little more.

Have plates ready. When the mixture has reached the consistency, take a little on the backside of a pplate and spread it with a spatula to a thin film. This has to be done very fast. Finish off all the dough. You can also spread it on marble counter. I used nearly 7 plates for 1 cup of besan.

After 5 minutes, cut the applied mixture into 1" wide strips.

Roll each strip into a tight roll. Place the rolls on a plate.

Heat oil and add the tempering ingredients. When they crackle, pour it evenly on the prepared rolls.

Garnish with coriander leaves and coconut.

Serve and enjoy..