
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:
- Chop fenugreek leaves into small pieces.
- Add rawa to it.
- Pour in the buttermilk forming a dosa like batter.
- Add all the spices and mix well.
- Heat oil in a non-stick pan and roll out the pan cakes. Cook till golden on each side.
- Enjoy with methi chutney.
Recipe courtesy of Jyotsna Solanki