In a bowl add flour, curd, chilli paste, salt, water and stir it nicely there should be no lumps, strain it properly before cooking

In a pan pour the batter and in a low flame cook it nicely and keep stiring continously once it forms into a nice paste

Transfer it in a oil greased plate and flatten it nicely then cut and roll it

For tempering take oil, mustard seeds, asafoetida, curry leaves and chilli once colour change transfer it into the rolls and sprinkle sesame seeds and grated coconut. I add little salt too