Ingredients:

• 2 cups – Rawa
• 1 tbsp – Maida
• 2 tbsp – besan
• 1 cup – Spinach (finely shredded)
• 1 – Onion (finely chopped)
• 1-2 – Green chillies
• Salt to taste
• 1.5 cups – Water
• Oil

Method:

1. In a bowl mix rawa, besan and maida. Soak in water and leave for 15 minutes.
2. Add finely shredded spinach, onions, green chillies, salt.
3. Mix well. If consistency is thick add some water to make batter.
4. Heat and grease a non stick tava.
5. Pour 2 serving spoons of the batter on the tava and spread evenly giving it a round shape.
6. Cook on medium flame.
7. Put two drops oil on the upper side and turn.
8. Cook both the sides till pink.
9. Serve hot with coriander/coconut chutney.

Recipe courtesy of Rashi Virmani