Ingredients:

• For the flour:
• 1/2 cup – Wheat
• 1/2 cup – Millet
• 1/2 cup – Jowar (pearl millet)
• 1/2 cup – Yellow moong dal
• 1/4 cup – Yellow Bengal Gram
• 1/2 cup – Brown Rice
• For Dough:
• 3 cups – Prepared flour
• 1 tsp – Chilli powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Carom seeds
• 2 to 3 – Pinches Asafoetida
• 2 tbsp – Fresh Curd
• 1/4 cup – Chopped Spinach
• 1 – Onion, finely chopped
• Salt to taste
• Other Ingredients:
• 1 cup – Onion, finely chopped
• 2 tbsp – Coriander, finely chopped
• 2 – Green chillies, finely chopped.

Method:

1. For the flour:
2. Dry roast each ingredients on low, until brown. Then combine all to make the flour.
3. Store in a airtight container for 6-8 weeks, at room temperature.
4. Keep it dry.
5. Use as required.
6. For the dough:
7. Mix all ingredients together.
8. Add just enough water to make dough.
9. Heat a heavy skillet and put a ladleful of dough in the centre.
10. Pat with moistened fingers to make a slightly thick pancake.
11. Reduce heat, sprinkle onions, coriander, chillies, on top.
12. Cook on low till crisp and golden from bottom.
13. Serve hot with fresh curd or chutney.

Recipe courtesy of Saroj Kering