To make this delicious Gujarati recipe, take a pan & heat oil on a medium flame. Add the green peas and grated carrot in it. Stir-fry the vegetables on a low flame for 3-4 min, while stirring continuously. Then add the sugar, salt, lemon juice, coriander and 1 tbsp of water. Mix everything properly and stir-fry them for another 2 minutes. Once done, keep it aside.
Take a pan & heat it on a low flame. Then add besan, curd, water, turmeric, lemon juice, ginger-green chili paste, asafoetida and salt in it. Mix everything well to make a smooth batter. Cook the mixture to make it thick for 7-8 min on low flame.
Take a thali and grease it using oil. Spread a thick layer of the batter on it. Then divide it into two portions and spread each portion evenly on reversed greased side of the thali while the batter is still hot.
Now spread a thick layer of stuffing over the batter. Let it cool. Now cut the khandvi lengthwise into equal portions and roll it up with light hands. Make sure that the khandvi doesn't break. Once done, place the khandvis on a serving plate and keep aside.
Now, to prepare the tempering, add little oil in a small non-stick pan and heat it over low-medium flame. Once the oil is sufficiently hot, add the mustard seeds. Once the mustard seeds start to splutter, add the sesame seeds, curry leaves, green chilies and asafoetida.
Stir-fry the ingredients on a medium flame for few seconds and keep stirring continuously. Put this tempering over the khandvis and garnish with grated coconut, carrot and coriander. Serve & enjoy!