Whisk the gram flour, yogurt, water, turmeric, ginger-green chili paste, and salt together until completely smooth with no lumps.

Pour the batter into a heavy-bottomed pan and cook over medium-low heat, stirring constantly and scraping the bottom, until it thickens into a smooth paste that no longer tastes raw.

Working quickly, spread the hot batter in a thin, even layer over the back of greased steel plates using a palette knife.

Let the spread batter sit undisturbed at room temperature until it is completely cool and firm to the touch.

Cut the set batter into wide strips and roll each strip tightly into a spiral, arranging the rolls close together on a serving plate.

Heat the oil in a small pan, add the mustard seeds and let them sputter, then add the curry leaves, sesame seeds, asafoetida, and slit green chili and sizzle for a few seconds.

Pour the hot tempering evenly over the arranged khandvi rolls so every piece gets a little of the oil and seeds.

Sprinkle the freshly grated coconut and chopped coriander leaves generously over the tempered rolls.

Let the khandvi sit for a few minutes so the tempering settles into the rolls before serving.