Put the suji and besan in a bowl, add 2 tablespoons oil, water and curd. Mix well. Set aside for 6 to 8 hours.
Next, add turmeric, red chill, powder, ground chillies, ginger and salt to the dough and mix well.
Heat oil for frying in a large, heavy-bottomed vessel ads and sesame seeds and when they begin to crackle put M the asafoetida and pour in all the batter. Remove from fire and bake in an oven on moderate beat for about 40 to 50 minutes. Allow to cool, but serve hot.