First stir well curd to make a smooth paste. Then in a mixing bowl add besan, curd, turmeric powder, salt, ginger-green chili paste, lemon juice. Mix well so no lumps are formed. In a thick bottom pan, cook the mixture on low flame for about 8-10 min with continuous stiring. Then pour this mixture making a thin layer on a greased flat pan/thali. Allow it to cool. then roll and cut into 2-3 inch size khandvi. For tempering heat 1 tsp oil in saute pan, add mustard seeds, cumin seeds, asafoetida, curry leaves. Sprinkle on kandvi with grated coriander and coconut.