PREPARATION

1. In a mixing bowl, add 500 milliliters butter milk, 70 grams gram flour and whisk well. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon ginger paste, 1/2 teaspoon green chili paste, 2 teaspoons lemon juice and whisk again. Take care not to form any lumps.
2. Grease the back side of steel plate with oil very lightly. Keep aside.
3. Heat the mixture on medium heat till it thickens to the right consistency. It will take approx 8-10 minutes.
4. Keep mixing continuously otherwise the mixture will burn from the bottom.
5. Pour the mixture on the greased platform.
6. Quickly spread the mixture in a thin layer using a spatula or spoon.
7. Let it cool for a few minutes.
8. Cut into thin stripes. 
9. Roll the stripes. Keep aside.

(For Tadka)
1. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon mustard seeds, when the seeds starts crackling, add 1/2 teaspoon sesame seeds, 1/4 teaspoon asafoetida, 10 - 12 curry leaves and 2 green chili.
2. Stir well.
3. Pour the tadka over the khandvis.
4. Garnish with grated coconut.
5. Serve.