Tie the curd in a muslin cloth for 4-5 hours to make it thick.

Grate the coconut.

Finely chop the green chillies and ginger.

Add grated coconut, salt, green chillies and ginger to the curd and mix well.

Now take 2 slices of bread. On one slice, spread the coconut mixture and cover it with the second.

Take a tava and heat 1 tbsp of oil.

Add a few mustard seeds and 2-3 curry leaves. Now put the bread on the tava. Brush lightly with oil. Turn it. Put oil on the second side. Turn it twice or thrice till crisp. Remove from flame.

Repeat the procedure for all the bread slices.

Cut it into triangular shape.

:- Serve hot with coriander chutney and sauce.