Mix besan and 2 cups water in a bowl. Take 1/4pc. Beetroot and churn with 1/4cup water. Make a smooth puree.
Now heat oil in a nonstick pan add asofoetida and beetroot puree add red chilli powder. Stir till water evaporate add besan mixture and salt. Stir continuously on slow flame till consistancy is thick and remove pan.
Grease oil on a Thali and spread batter with spatula. Sprinkle red chilli powder. Leave for 5-7 mins. cut and roll.
Take in a serving plate. Make tadka with oil mustard seeds chopped chilli and asafoetida. Pour on all khandvi. Garnish with desiccated coconut and grated beetroot coriander leaves. Tasty innovative beetroot khandvi is ready to serve.
