Methods

1. Grease 4–5 dinner plates with oil or cooking spray.
2. Combine the gram flour and yogurt in a large bowl and whisk until smooth. Add water and whisk well. Add the ground turmeric and salt and mix well to make a smooth batter. Transfer the mixture to a frying pan or skillet and cook over medium-low heat until thickened, about 7 to 9 minutes. (It should be about the texture of pancake batter.)
3. Working quickly while the batter is hot, divide the cooked batter between the oiled plates. Using a large stainless-steel serving spoon, spread the mixture out in a thin, even layer. Allow to cool for 5 to 7 minutes.
4. Cut into strips about 5 cm (2 inches) wide and roll up. You should be able to make about 15–20 rolls.
5. Next, make the seasoning. Heat the oil in a small frying pan or tadka spoon and add the mustard seeds. Once they begin to crackle, add the asafoetida, chillies, and sesame seeds and heat through over medium heat.
6. Pour the seasoning over the rolls and toss gently to coat. Garnish with the grated coconut and coriander, if using.