In a mixing bowl, take besan and curd. Mix well. Add water gradually and whisk well. Then add ginger paste, green chilli paste, turmeric powder and salt. Whisk everything well to make lump free smooth thin flowing consistency batter.

Then in a heavy bottomed pan, strain the batter and cook on low flame to get thick consistency and smooth batter. Keep on stirring continuously so that no lumps are allowed to form.

Switch off the flame and immediately take some cooked batter on backside of a plate. With the help of spatula or knife spread batter on plate as thin as possible. Allow it to cool. Meanwhile prepare stuffing.

For Stuffing... Heat oil in a pan. Add mustard seeds, hing, curry leaves. Saute for a few seconds and then add freshly grated coconut and pinch of salt. Mix all well. Switch off flame. Sprinkle this on khandvi plate. Then sprinkle some chopped coriander leaves. Cut in long strips approx 2 inches width and roll the khandvi.