Dry fry chana dhal in a small pan for 3 to 4 minutes.
Combine cooked chana dhal, grated coconut, jalapeno pepper, ginger, salt, and water in a blender. Blend until smooth. Transfer to a bowl.
Heat vegetable oil in a small saucepan. Add dried chilies, curry leaves, urad dhal, mustard seeds, and cumin seeds followed by the asafeotida. Turn off stove when dried chilies and curry leaves turn crisp and mustard seeds start to pop.
Immediately pour tempered mixture over the coconut mixture. Stir with a spoon to combine.
Serve with desired flat breads or vadai.