Guest Author - vandana trivedi

Ingredients:

1 cup Bengal gram flour
a pinch asafoetida
1 tablespoon oil
salt to taste
oil for cooking

Method:

Mix the gram flour, asafoetida, salt and 1 tablespoon of oil into a pouring consistency batter, using enough water.
Heat a non-stick griddle and grease it with oil.
Pour a ladleful of the mixture on the griddle and spread it evenly to make a thin pancake. Cook both sides on a medium heat, applying a little oil till it turns golden brown.
Repeat the process for the remaining batter. Serve hot with mint chutney or garnished with chopped tomatoes, onions and coriander.