Sieve the besan, add all dry ingredients and mix well. Add ginger-chilli paste and coconut butter. Finally, add the sesame seed paste. Make a moderately soft dough with water. Be careful not to add too much water. Add a little (about a tablespoon) at a time. Now, tie the dough in a muslin cloth and steam in a dhokla/idli steamer for 10 minutes. Remove and cool. Knead the dough well and transfer to the sev press and squeeze out to make sev. Bake in a pre-heated oven at 170 ˚C for around 30 – 35 minutes, until crisp and done.