Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water.

Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.

Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot.

When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.