Ingredients:

• 250 g – Fenugreek leaves
• 500 g – Rawa
• 1 tsp – green chilli-ginger paste
• Salt as per taste
• Buttermilk as required
• 1/4 tsp – Turmeric powder
• Oil for cooking

Method:

1. Chop fenugreek leaves into small pieces.
2. Add rawa to it.
3. Pour in the buttermilk forming a dosa like batter.
4. Add all the spices and mix well.
5. Heat oil in a non-stick pan and roll out the pan cakes. Cook till golden on each side.
6. Enjoy with methi chutney.

Recipe courtesy of Jyotsna Solanki