Add gramflour, curd, ginger - green chilli paste, salt, turmeric and 2 and 1/2 cup of water in mixing bowl.
Mix well and make a smooth batter without any lumps.
Transfer it to a nonstick pan and heat the contents at a slow flame and keep stirring continuously for 15 minutes.
The content will start thickens.
Grease the thali with oil.
Spread the cooked content evenly on the grease thali and let it cool.
Make cut marks at a distance of about 2"
Roll up the khandvi and place them in a plate.
For tempering - heat a tadka pan put oil, musterd seeds, curry leaves and asafoetida when they splutter than swich off the flame and pour over the khandvi.
Garnish with chopped coriander leaves.
Khandvi is ready to serve.