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Ingredients:
1 cup gramflour
1 cup sour yoghurt
3 cups water
2 tsp ginger-chopped
2 green chillies
1/2 tsp salt
a pinch asafoetida
a pinch turmeric powder

For the tarka
1 tbsp oil
1 tsp mustard seeds
2-3 whole red chillies
8-10 curry leaves
2 tbsp coriander leaves-chopped
1/2 cup coconut-grated

Method:
Put gramflour in a deep, heavy based pan. Grind the ginger and green chillies together to a paste and add to a pan.

Mix-in the chilli powder, salt, asafoetida and turmeric. Gradually add the yoghurt, stirring continuously to make a smooth and lump-free paste.

Add water and place pan over high flame. Bring to a boil, stirring continuously. Continue stirring till you reach a paste-like consistency, adjusting the flame to avoid scorching. The mixture splatters a lot, so you must be careful.

Using a rubber spatula, spread the mixture on an un-greased surface in thin layers and leave it to cool.

While it cools, heat oil in a small pan, add mustard seeds, curry leaves and whole red chillies. Stir a few times, then sprinkle over the spread out mixture. Scatter all but 1 tbsp each of the coriander leaves and coconut as well. Remove the whole red chillies and keep aside.

When cool, cut this layer into strips of your wish. Roll up each strip like a scroll, as firmly as you can, without breaking them, and arrange on to a serving dish. Garnish with remaining coriander leaves, coconut and whole red chillies and serve.