Make small rolls of the ribbons. Place them on a serving plate. When all the rolls are ready, prepare tempering. For this take a small pan, and heat it a bit. Now add mustard seeds to the pan. Traditionally a table spoon of cooking oil is used to prepare the tempering, but I have not used any oil. Once the seeds start sputtering, add split green chillies, and then asafoetida/heeng. spread this tempering evenly on the khandvi rolls. Decorate the rolls by garnishing them with remaining carrot, coconut, and coriander leaves.