In a bowl sieve flour. Add ginger and green chilli paste, lemon juice and yogurt and mix. Add water gradually and make a batter. Finally add salt and turmeric powder and mix well. Pour the batter in a tin or bowl.

In a pressure cooker add water and put the batter bowl and pressure cook for 5 whistles. (If using a steamer add water and bring it to boil. Once boiled steam the batter on high heat for 20 minutes) Remove and mix it with spatula until smooth. This process has to be done very quickly. Spread thin layer with spatula on either worktop, kitchen foil or silicon mate. You can also use back of steel thali(plate) to spread it.

Let it cool for few minutes. (About 8 to 10 minutes). Cut in 2 inch strips and lift and roll. Repeat for the rest. In a pan add 3 tablespoon of oil, mustard seeds, cumin seeds, sesame seeds,green chillies and curry leaves. Once it starts spluttering remove and using a spoon pour it over the khandavi. Garnish with fresh coriander and shredded coconut. Enjoy.