Ingredients:

• For ghari:
• 2 tbsp – gram flour
• 1/2 tsp – Red Chilli powder
• salt to taste
• 2 pinches soda-bicarb
• 1 tsp – oil
• For raita:
• 2 cups – fresh Curd
• 1 cup – Milk
• 1/2 tsp – each cumin & Mustard Seeds
• 2-3 pinches Asafoetida
• 1 tsp – oil
• 1/2 tbsp – coriander, chopped fine
• 1/2 tsp -red chilli powder
• salt to taste

Method:

1. For ghari:
2. Mix all the ingredients and add water to make a thick batter (like dosa).
3. Heat a non-stick tawa or griddle, put a ladleful of batter in centre.
4. Spread into a thin circle, like a dosa.
5. Cook till browned, flip with a spatula and cook the other side.
6. Remove and keep aside. Repeat with remaining batter.
7. For raita:
8. Beat milk and curd together till smooth.
9. Break ghari into small pieces, add to curd.
10. Add salt, chilli powder, coriander, and mix well.
11. Heat oil in a tiny pan, add mustard, cumin seeds, asafoetida, and allow to splutter.
12. Carefully add to the raita and cover immediately.
13. Allow the spluttering to stop.
14. Mix well and chill for an hour before serving.

Recipe courtesy of Saroj Kering