Prepare the Batter: In a large mixing bowl, combine 1 cup gram flour, 1/2 teaspoon turmeric, 1 teaspoon red chili powder, a pinch of asafoetida, salt, grated ginger, minced garlic (if using), chopped green chilies, sesame seeds, and crushed peanuts. Mix dry ingredients well. Gradually add 1.5-2 cups water while whisking to form a smooth, lump-free batter—similar to idli consistency. Fold in 2 cups finely chopped coriander leaves. Let it rest for 5-10 minutes.

Steam the Mixture: Grease a plate or tray with oil. Pour the batter evenly, about 1/2-inch thick. Place in a steamer with boiling water. Steam on medium heat for 15-20 minutes or until a toothpick inserted comes out clean. Avoid over-steaming to prevent sogginess.

Cool and Cut: Remove from steamer and let cool for 10 minutes. Once firm, cut into squares, diamonds, or desired shapes using a sharp knife.

Fry for Crispiness: Heat 2-3 tablespoons oil in a pan over medium flame. Shallow fry the cut pieces in batches until golden and crispy on both sides, about 3-5 minutes per side. Drain on paper towels.