Method

1. Take a mixing bowl. Add sooji, curd and water. Keep aside for 5 minutes.
2. Chop onion, tomato and coriander finely.
3. After the batter has rested for 5 minutes, add the chopped vegetables to the sooji batter.
4. Add asafoetida/ hing and salt to the batter.
5. Check consistency of the batter. It should not be too flowing or too thick. If it is too thick you can add more water slowly.
6. Turn on the stove and put a non-stick pan/ tawa.
7. Put 1 tea spoon ghee. When the pan/tawa is hot bring the flame to medium.
8. Add a ladle of the batter on to the pan and spread it. Don’t spread too much. It should be little thick like uttapam is.
9. Let one side cook completely. It usually takes around 2 min. The uncooked side that faces you will become dry once the other side is cooked.
10. Once the uncooked side seems dry try flipping slowly. Cook the other side around 1 min.