Blanch the spinach in hot water for 5 minutes. Drain and set aside to cool. Puree it along with ginger and green chilies.
In a bowl, combine the besan, salt, turmeric powder, 1/4 tsp. asafoetida, cumin powder, yoghurt and the spinach puree. Mix everything well with a spoon.
Add 2 cups water and give it a whisk.
Cook in a non stick pan on a low flame for 12-15 minutes by stirring continuously till it is thick.
Spread directly on a plate (No need to grease). Top it up with coconut and idli podi.
When cool, cut into strips and gently roll them as shown.
Arrange on a serving plate.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the remaining asafoetida, curry leaves and sesame seeds. Saute for a few seconds and take off the flame.
Pout this tempering on the prepared khandvi. Garnish with the fresh grated coconut, coriander leaves and idli podi. Serve as a tea-time snack.
