Ingredients
1 cup Semolina
1 cup Rice Flour
1 tablespoon Refined Flour
1/2 tablespoon Cumin Seeds
1 pinch Asafoetida
1 tablespoon Black Pepper Powder
4.5 cup Water
Preparation
Take one big mixing bowl and add one cup of semolina, one cup of rice flour and one spoon of refined flour. Mix all of them nicely.
Then add one finely chopped green chilli, chopped coriander leaves, one inch grated ginger, one spoon of black pepper powder, salt as per taste, one pinch of asafoetida and half spoon of cumin seeds.
Mix all of them nicely and then add two cups of water and mix them well. There should not be lumps and then again add two cups of water and mix it well. We want thin batter so we will add half cup of water more.
Now keep the batter aside for ten minutes to set it well. After ten minutes, batter gets set well, give it a mix.
Keep a pan on gas and grease it with oil. When pan gets little heated then pour batter all over the pan as batter is thin it will get spread itself. Set it well by rotating the pan. (Do not make the pan highly heated)
Apply oil at the edges and little on the above surface and let it cook on low-medium flame.
When it changes it’s colour then turn it and cook it little from another side as well.
When it gets little cook from another side then turn it and fold it. Now take it out in a plate.
