First prep up all the ingredients required. Take the yoghurt in a bowl. You can use dairy or vegan yoghurt

Add water and stir well.

Add ginger-green chili paste, turmeric powder, asafoetida and salt. If using fresh yoghurt, then to add the sourness, add about 1/2 tsp of lemon juice.

Add the gram flour aka besan.

With a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter.

Pour this batter in a saucepan or a broad frying pan. Switch on the stovetop and keep the flame to the lowest. Begin to stir.

Spread oil on plates or boards or tray. Large steel lids or thalis work very well. You can also use the back of a large baking tray. I had to use 4 steel lids. A suggestion would be to use your kitchen counter top, if you prefer. Then you just spread the whole cooked batter on it and can spread it in your own pace. A large wooden or metal tray would also be good.

Keep on stirring when the khandvi batter is getting heated up. Lumps begin to form and you have to continuously stir so that the lumps don’t form.

The batter would thicken and keep on thickening. Keep on stirring. Best to use a wooden spatula or a heat proof silicon spatula

You will see the khandvi batter has thickened 

Stir & stir and exercise your hands. the batter also should not be allowed to stick at the bottom. So you have to stir continuously.

A well thickened batter and looks like we are ready.

So I just spread a few teaspoons of the batter on a greased lid. As you see the texture is still wet

Once the spread batter cooled a bit, I tried rolling. As you see the rolls could not be formed. The batter was still pasty, sticky and not properly set.

So the batter needs to be cooked more.

Continue to stir.

This is the Final consistency of the khandvi batter. it took me 17 minutes to get the correct consistency on a low flame. The timing will vary depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan. Just do the plate test and when you can form the rolls, then the khandvi batter is ready. If the batter becomes too thick, then it becomes difficult to spread and you don’t get thin layers in the rolls. In this case, still spread the batter. You will get th

Tested again and this time the rolls were happening. This time the batter had spread evenly and there is a smoothness in the layers as well as in the spread batter.

Quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. You have to be quick with the remaining batter too. Since even a bit of cooling and the batter becomes likes blob, difficult to spread. If you use a large tray or a parat, then it's much easier as you don’t hurry like a harried woman here and there.

Allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly. You can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.

Cut into equal sized strips

Gently roll each strip tightly. Then place them in a serving tray or plate next to each other or stack them neatly. If the tray or plate is large, then you will get large khandvi rolls. In this case after you finish rolling half,  just cut horizontally and make a second roll.

For the tempering, heat oil and crackle the mustard seeds.

Pour this hot tempering mixture along with the oil on the khandvi rolls.

You can garnish it with some more coconut and coriander leaves, if you prefer. Serve khandvi with coriander chutney or coriander mint chutney.