Mix gram flour, ginger paste, chili paste, salt, asafoetida and turmeric.
||Gradually add the buttermilk and stir continuously to make a smooth batter.
||Heat deep pan in low heat.
Transfer all batter into the pan stirring constantly so that lumps don’t form.
Avoid scorching by adjusting the flame and keep stirring till the batter thickens about 8 minutes.
||Spread the mixture on an un-greased baking sheet or flat surface in a thin layers. Let it to cool.
||Cut into (2) 3” by 1” piece. Roll up carefully into Khandvi. Arrange on a serving dish.
||For tempering, heat the oil and add the mustard seeds, asafoetida, curry leaves and red chilies for 30 seconds.
Pour the hot oil with spice over khandvi. Garnish with cilantro and coconut. Serve