Ingredients Jump to Instructions ↓

  1. 1 1/2 cups semolina (rava) 3/4 cup fresh curds (dahi) 3/4 cup cooked corn (makai) or 3/4 cup finely chopped cabbage 2 green chillies, chopped 1/2 tsp baking soda 2 tsp melted ghee or oil 2 pinches asafoetida (hing) salt to taste For cooking ghee For garnish 1 carrot, grated 2 tbsp chopped coriander (dhania) For serving Coconut Chutney

Instructions Jump to Ingredients ↑

  1. Mix the semolina and curds with 1 teacup of water and keep aside for at least 5 to 6 hours. Add the remaining ingredients and mix very well. Prepare small pancakes on a non-stick frying pan (griddle) using a little ghee. Sprinkle grated carrot and coriander while cooking. Serve hot with coconut chutney.


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