Mix besan, curd, water,ginger-chilli paste,salt,turmeric and mix to make a smooth batter.
Pour the batter in a pan. Place the pan over high heat and bring to boil, stirring all the time to avoid the lumps. Keep cooking and stirring till you reach a paste like consistency.
With the help of a spatula spread the batter on an ungreased surface of kitchen top/platform or a thali. Make the layer as thin as possible and leave to cool. When it cools, draw vertical lines with the help of a knife. Cut it (approx. 1½" in width) into equal portions and roll up each gently.
For tempering; heat Ankur Oil oil in a small pan and add mustard seeds ,sesame seeds, red chilli powder, asafoetida and pour this tempering on khandavi rolls.
Garnish with chopped coriander, grated coconut and serve.