Take a bowl and combine both the flours, ginger-green chilli paste,salt, curd and mix well. Add water too in the mixture.

Use a silicon whisker to stir it, so that no lumps remain.

Pour this all in a non stick pan and keep on the low flame for cooking by stirring continuously, till the mixture becomes thick and sticky like a lump.

Now to taste if the batter is cooked, spread a tsp. of it on silicon sheet and try rolling it.

If it's rolled easily, then the batter is done.

Switch off the flame and immediately start spreading on the greased silicon sheet or back of a steel plate.

Roll the spread khandavi in strips cut them into the desired size

For tempering
Heat oil in a pan and temper with cumin seeds once it splutters add green chilli and sesame seeds.

Pour the tempering on the prepared khandvi. Garnish with the fresh grated coconut and coriander leaves.