Gram flour/Besan-½cup (heaped)
Water - 1 cup
Ginger Green Chili paste - 2teaspoon
Turmeric Powder - ½teaspoon
Asafetida / Hing - ¼teaspoon
Oil - 3tablespoon
Salt to taste
Oil - 2teaspoon
Mustard seeds- 1teaspoon
Chopped coriander leaves
First grease a flat plate with oil before to cook.
Take a bowl,add gram flour,beaten yogurt,ginger-green chili paste,chili pwd along with required salt and water.Mix well without lumps.
Now add Asafetida and turmeric pwd and mix well.Batter should be smooth.
Heat a non-stick pan with oil,add the batter to it.
Stir continuously until the batter is well cooked.
The batter will be ready when the batter turns a light brown colour and leaves the walls of the pan.
Batter should not become soild it should be in semi liquid state.
Transfer the cooked batter quickly on to the flat greased plate and spread to a thin sheet over the surface.
It has to be done very fast other wise the batter will thicken as it cools and difficult to spread.
Make strips with knife on the sheet. Roll each strip into spirals.Then place them in a separate plate.
Heat another pan with oil, add mustard and sesame seeds once they splutter pour it over the rolled spirals on another plate.
Finally garnish with chopped coriander leaves and coconut powder.Enjoy it