Roast the semolina in a dry frying pan (skillet) over low heat for about 4 minutes.
Transfer to a bowl and add the flour, coconut, onion, chillies, ginger and coriander. Season with salt and mix to combine.
Heat the 2 teaspoons oil for the tempering in a small, heavy-based pan, add the mustard and cumin seeds, asafoetida, red chillies and curry leaves and stir-fry for 1 minute, or until the mustard seeds start spluttering.
Stir the contents of the pan into the semolina mixture, then continue to stir, gradually adding about 250ml / 8fl oz (1 cup) water to make a thick batter of pouring consistency.
Heat a tawa, flat griddle or frying pan (skillet) over high heat until it sizzles when a few drops of water are sprinkled on to it. Reduce the heat and smear a very thin film of oil evenly on the tawa.
Pour a ladleful of the batter into the centre of the tawa andspread it out quickly using a circular motion with theback of the ladle to form a 15cm / 6 inch roundpancake.
Make a hole in the centre and drizzle 1 teaspoon oil around the edges and centre.
Cook for about 2 minutes, or until the base is goldenbrown, then turn it over carefully and fry the otherside for a further 2 minutes, or until crisp andgolden.
Transfer to a plate and serve hot. Make theothers in the same way.