Whisk besan, curd, water, turmeric, ginger-chili paste, and salt into a lump-free batter.

Strain once for extra smoothness if needed.

Cook on low heat in a heavy pan while stirring continuously with a spatula.

After 8 to 10 minutes, test by spreading a thin line on plate; if it peels clean, batter is ready.

Spread batter quickly and thinly on greased steel plates or clean counter.

Let it cool for 3 to 4 minutes, then cut into long strips.

Roll each strip gently and arrange on a serving plate.

Prepare tempering with oil, mustard, sesame, and curry leaves, then pour over rolls.

Garnish with coconut and coriander.