In a mixture jar, add green chilli, garlic cloves, ginger and curry leaves. Grind it into paste. Keep it aside.
Now in a mixing bowl, add besan and water. Mix well and make a lump-free batter.
Add salt and some coriander leaves into the batter and keep it aside.
Heat oil in a pan, add mustard seeds, cumin seeds, and hing. Sauté for a minute.
Add grinded green chilli paste and sauté it.
Lower the flame and add turmeric powder and besan batter. Mix well and keep stirring.
cover and cook mixture for 8-10 minutes on low heat.
After 10 minutes, the mixture should leave the sides of the wok and appear as dough.
Switch off the flame and take out the mixture into the grease plate.
With greased hands or spatula, flatten the dough and give it a round shape. Garnish with finely desiccated coconut. Cut into desired shapes on cooling using a greased knife.
patwadi is ready.