| STEP 1: Sieve the besan. |
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| STEP 2: Grind ginger and green chillies. |
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| STEP 3: Make buttermilk with yogurt and water. |
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| STEP 4: Mix the besan with ginger and green chillies paste. Add salt, turmeric powder, lemon juice and buttermilk. Mix well and ensure that there are no lumps. |
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| STEP 5: Cook this mixture, stirring constantly till it thickens into a thick batter. |
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| STEP 6: Grease the reverse side of a few thalis. |
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| STEP 7: Quickly spread the mixture over the greased thalis as
thinly as possible while the batter is still hot. |
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| STEP 8: When cool, roll the spread, starting with the layer towards you. Cut the roll into 1" pieces. |
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| STEP 9: Heat oil in a pan. Add mustard seeds. When they begin
to crackle, add asafoetida. Pour this mixture over the cut pieces. |
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| STEP 10: Serve, garnished with grated coconut and chopped green coriander leaves. |
