3 goblets atta, sieved
1 goblets well sooji
2tbsp pure ghee
1 tbsp trodden black pepper
2 goblets of milk
1 lime or lemon
1 tbsp dahi
bit each of salt and soda
1. Strainer the atta and the sooji in a profound dish. Insert milk, dahi, jiggery, trodden black pepper and salt. Bang for at slightest 5-7 minutes so that the combination turns into glow and aerated.
2. Warmth 2 tablespoon of ghee and decant more than the combination.
3. Combine fine and wrap the dish and leave it for 7-8 hours in a hot place to ease fermentation. Mix fine.
4. If it is fat, adjoin a little milk or water to carry it to heavy steadiness.
5. Mix together in the soda and sap of a lemon.
6. In a non-stick flat pan decant in a few ghee. Just the once warmth, lesser the reheat.
7. Quietly place in 1 tbsp of the prepared batter onto the saucepan. Heat to a golden brown colour on together surface, make them crunchy.