Ingredients :

Gram flour/Besan-1/2cup (heaped)
Yogurt-1/2cup beaten
Water – 1 cup
Chili powder-1/2tsp
Ginger Green Chili paste – 2tsp
Turmeric Powder – 1/2tsp
Asafetida / Hing – 1/4tsp
Oil – 3tbsp
Salt to taste

For seasoning:

Oil – 2tsp
Mustard seeds- 1tsp
Sesame seeds-2tsp

For Garnishing:

Coconut powder-2tbsp
Chopped coriander leaves

Preparation:

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