To make khandvi, grease 3 thalis (10” diameter each) lightly with oil on both the sides and keep aside.
Combine the curds and 1½ cups of water in a deep bowl, mix well and keep aside.

Combine the besan, curds-water mixture, asafoetida, lemon juice, turmeric powder, ginger-green chilli paste and salt in a deep non-stick pan and mix well using a whisk till no lumps remain to make a smooth mixture.
Switch on the flame and cook on a slow flame for 9 minutes, while stirring continuously or till it thickens.

Spread a spoonful of the batter on a greased thali, wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and then check once more if it gets rolled perfectly.
While it is still hot, pour little portions of the mixture on the insides of 3 greased thalis and spread the mixture in a circular motion into a thin layer using a vati.
Turn all the 3 thalis and spread the remaining mixture on their back sides as in step 6.

Allow them to cool for 5 to 10 minutes and roll them up tightly.
Cut each khandvi roll into 6 equal pieces and keep aside.
For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the roasted peanuts seeds, asafoetida and sauté on a medium flame for a few seconds.
Pour the tempering over the khandvis.
Garnish the khandvis with coconut and coriander and serve.