To begin making the Khandvi recipe, combine the yogurt, water and gram flour in a large bowl; whisk until smooth and no lumps remain. Whisk in the green chilli and ginger paste, asafoetida, turmeric powder and salt. 

Transfer the khandvi mixture into a non stick pan and heat on low-medium heat, stirring constantly to prevent lump formation. Continue stirring the khandvi on low heat, till the mixture thickens for 15 minutes.

The khandvi mixture will begin to attain a shine. Turn off the flame and work as quickly as possible, as it will not spread when it cools down. 

Spread the hot khandvi mixture onthe working counter as thinly as possible, with a flat spatula. When you have finished spreading the khandvi batter, allow it to cool a little and settle down about three minutes and not less. Repeat this process and continue to spread the entire mixture, before it cools down.

After about 10 minutes have passed begin rolling the khandvi mixture into a log starting from the top. Once the khandvi rolls have been made, cut the rolls into one inch size logs. Place the cut khandvi rolls on a serving platter.

Heat oil in a pan for seasoning; add mustard seeds, cumin seeds, sesame seeds, curry leaves allow them to crackle.

Sprinkle the seasoning over the khandvi rolls and garnish with coriander leaves and coconut. This can be made one day ahead and kept in the refrigerator and warmed up in the microwave before serving.

Serve the Gujarati Khandvi Recipe as a evening tea time snack along with Green chutney and Masala chai.