1. Sieve the gram flour, salt, asafoetida and turmeric powder together in a bowl.
2. Grind the ginger and chilly into a smooth paste.
3. Mix in the above flour mixture, beaten curd, ginger-chilli paste, water and sugar together into a smooth and thin batter.
4. See to it that it does not form any lumps.
5. Mean while keep your work surface ready by turning over a large plate and grease it well with oil.
6. Heat oil in a pan and add the prepared batter to it.
7. Keep the flame low and stir continuously until the batter is well cooked.
8. The batter would become slightly thick and glossy once it is cooked and would not stick to the walls of the pan.
9. The batter should still be in pouring consistency and not a mass.
10. Switch off the stove when it reaches that consistency.
11. Pour the contents immediately on the greased plate and spread the batter evenly into a thin sheet using a laddle.
12. This has to be done quickly since the batter would thicken when it cools down.
13. Once you have spread it, make even sized stripes using a knife.
14. Allow it to cool for five minutes.
15. Now roll each stripe into spirals and place them on the serving plate.
16. Crackle mustard seeds in oil and pour them on top of the rolls and garnish with scrapped coconut and finely chopped coriander leaves.
17. Tangy khandvi is ready to eat.

Recipe courtesy: 4th sense cooking