Step 1: Grease a flat plate and keep it ready before proceeding to cook Khandvi.Beat curd and keep aside.
Step 2: In a bowl, add gram flour, salt, ginger-chilli paste, beaten curd, turmeric powder, asafoetisa and water and mix well to form a smooth batter (Ensure that the batter is thin and free of lumps).
Step 3: Heat oil in a thick bottomed kadhai and add batter. Stir the batter continuously till well cooked.
Step 4: (You will know that the batter is ready, when the batter take a light brown tinge & glaze from the oil and do not stick to the walls of the kadhai).
Step 5: The batter should still be in a semi liquid state, tipping more towards solid state (Over cooking will result in a solidified mass which will not spread evenly).
Step 6: Transfer the cooked batter onto the greased plate and spread uniformly into a thin sheet over the flat surface with a ladle.
Step 7: (Do this quickly or else the batter will thicken as it cools and become difficult to spread.) Using a knife, make strip marks on the sheet.
Step 8: Carefully roll each strip into spirals and place the khandvi rolls on a serving platter.
Step 9: Heat the rest of the oil in another kadhai, add mustard seeds and let them splutter. Pour the tempering over the rolled khandvis.
Step 10: Garnish the Khandvis with grated coconut and chopped coriander leaves and serve.