In a large mixing bowl, sift together 1 1/2 cups chickpea flour (besan) and 3 tablespoons semolina (rava). Add 1/2 teaspoon ginger paste, 2 green chilies (finely chopped), 1/4 teaspoon turmeric, 1 teaspoon sugar, a pinch of asafoetida (hing), 1/2 teaspoon salt, 1 tablespoon lemon juice, and 1 tablespoon oil. Gradually add 1 cup water (or as needed) and whisk to make a smooth batter.

Whisk for 5 minutes, or until the batter is smooth and silky. Let the batter rest for 20 minutes to allow the chickpea flour to absorb the water. Whisk again for 2 minutes. Add 1/2 teaspoon fruit salt (Eno), or you can use a pinch of baking soda as an alternative. Gently mix until the batter becomes frothy. Transfer the batter to a greased container.

Steam the batter immediately over medium heat for 20 minutes, or until fully cooked. Let it cool for 5 minutes, then unmold. Cut the cooked batter into desired shapes. To prepare the tempering, heat 3 teaspoons oil in a pan. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1 teaspoon sesame seeds, and a pinch of asafoetida (hing). Add 2 green chilies (sliced) and a few curry leaves, and let them splutter.

Add 1/4 cup water, 1 teaspoon sugar, and 1/4 teaspoon salt. Mix well and bring to a boil. Add 1 teaspoon lemon juice and mix well. Pour the tempering over the khandvi. Garnish with 2 tablespoons chopped cilantro and 2 tablespoons freshly grated coconut. Serve the instant khandvi with green chutney and tamarind chutney.